Bun Mam

Ingredients

• •1 lb pork shoulder, cut into thin strips
• •8 oz dried rice vermicelli noodles
• •1/4 cup fish sauce
• •3 tablespoons sugar
• •3 cloves garlic, minced
• •2 tablespoons lime juice
• •1 teaspoon salt
• •2 cups fresh mint leaves
• •2 cups fresh cilantro
• •1 cup shredded cucumber
• •2 red chilies, sliced
• •1/4 cup roasted peanuts, crushed

Directions

1. 1Combine fish sauce, sugar, garlic, lime juice, and salt in a bowl to create the dipping sauce; set aside.
2. 2Cook vermicelli noodles according to package directions, then drain and rinse with cold water.
3. 3Season pork strips with salt and pepper, then grill or pan-fry over high heat for 4-5 minutes until charred and cooked through.
4. 4Divide cooked noodles into bowls and top with grilled pork.
5. 5Arrange fresh mint, cilantro, cucumber, and red chilies around each bowl.
6. 6Pour the fish sauce dressing over each bowl and sprinkle with crushed peanuts.
7. 7Serve immediately and toss everything together before eating.

💡 Bún mắm is naturally assertive, so balance the fermented-fish broth with its fresh herbs and vegetables rather than trying to mute the broth itself.

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