Year: 2023

Vietnamese cuisine: Bún mắm nêm, vermicelli seasoned with fermented fish sauce.
A few days ago, I decided to prepare a typical dish from Central Vietnam.
Even though the vermicelli is not exactly like the ones from Da Nang, my hometown, the result was satisfying and helped me soothe my nostalgia for the dishes of my home country.

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Ingredients

* Pineapple: 1 piece (about 1 tablespoon when chopped);
* Fermented fish sauce: (I bought it in an Asian food shop in Chiavari);
* Garlic, onion and shallot;
* Fresh and powdered chili pepper;
* Lean pork shoulder: 300 gr;
* Rice vermicelli: 80 gr for 1 person;
* Roasted peanuts;
* Raw vegetables: lettuce, cucumber, spinach (but you can use any vegetable you prefer);
* Spices: seed oil, colored cashews, sugar, monosodium glutamate, paprika;

Preparation

For the seasoning, put in a bowl: the fish sauce (3 tablespoons), the chopped pineapple (1 tablespoon), 1/2 tablespoon of chopped garlic, 1/2 tablespoon of chopped shallot, 1/2 tablespoon of chopped fresh chili pepper, 1/2 teaspoon of chili powder, 1 tablespoon of boiling water, 1 tablespoon of sugar, 1/2 teaspoon of monosodium glutamate, then mix until the ingredients are evenly mixed and season with salt to taste (depending on the saltiness of the seasoning, you need to taste it).
After buying the pork, wash it with salted water to eliminate the bad smell, then rinse it with clean water, drain it in a bowl and marinate with a little fish sauce to fry it (with a sauté with a little seed oil and the onions and garlic) or, if you prefer, you can boil it.
Once cooked, slice it into thin slices.
Clean the raw vegetables, dry it and cut it into pieces.
The vermicelli you buy at the Asian supermarket are dried, soak them for about 20 minutes until the vermicelli become soft, then boil them slightly then drain them and keep them dry.
After preparing all the ingredients, in a nice bowl put the vegetables, the meat, the vermicelli and then sprinkle with some roasted peanuts, fried onions and garlic; color with red cashew oil and finally season with the sauce we prepared at the beginning.

The dish is finished and ready to be enjoyed!

Vietnamese cuisine: Bún mắm nêm, noodles topped with fermented fish sauce – Cuisine vietnamienne : Bún mắm nêm, nouilles garnies de sauce de poisson fermentée – Cocina vietnamita: Bún mắm nêm, fideos cubiertos con salsa de pescado fermentado – Culinária vietnamita: Bún mắm nêm, macarrão coberto com molho de peixe fermentado – Vietnamesische Küche: Bún mắm nêm, Nudeln mit fermentierter Fischsauce – Ẩm thực Việt: Bún mắm nêm, bún rưới nước mắm – 越南菜：Bún mắm nêm，发酵鱼露粉丝 – ベトナム料理：Bún mắm nêm（発酵魚醤をトッピングした春雨）