Ingredients with Measurements:
- 1 pound pork belly, sliced
- 1 pound shrimp, peeled and deveined
- 1 pound rice vermicelli noodles
- 1 bunch of herbs (mint, cilantro, Thai basil)
- 1 lime, cut into wedges
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon shrimp paste
- 1 can of coconut milk
- 4 cups of water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Small bowl
- Cutting board
- Knife
- Serving bowls
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and shallot and sauté until fragrant.
2. Add the sliced pork belly and cook until browned. Add the shrimp and cook until pink.
3. Add the sugar, fish sauce, tamarind paste, shrimp paste, and coconut milk. Stir well and bring to a boil.
4. Add the water and bring to a simmer. Let simmer for 30 minutes.
5. In a separate pot, cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water.
6. To serve, place a portion of rice vermicelli noodles in a bowl. Ladle the soup over the noodles. Top with herbs and a lime wedge.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 25g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef
- Shrimp can be substituted with squid or fish
- Tamarind paste can be substituted with lime juice
- Shrimp paste can be substituted with anchovy paste
Variations:
- Add sliced onions and tomatoes to the soup for a different flavor
- Use different types of herbs for a unique taste
- Add sliced chili peppers for a spicy kick
Tips and tricks:
- Use fresh herbs for the best flavor
- Adjust the amount of sugar and fish sauce to taste
- Use a strainer to remove any impurities from the soup
Storage instructions:
Store the soup and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through. Reheat the noodles in boiling water for 1-2 minutes.
Presentation ideas:
Serve the soup in a large bowl with the noodles on the bottom and the soup on top. Garnish with herbs and a lime wedge.
Garnishes:
- Fresh herbs (mint, cilantro, Thai basil)
- Lime wedges
- Sliced chili peppers
Pairings:
- Vietnamese iced coffee
- Fresh fruit
Suggested side dishes:
- Spring rolls
- Banh mi sandwiches
Troubleshooting advice:
- If the soup is too thick, add more water
- If the soup is too thin, let it simmer for longer to reduce
Food safety advice:
- Make sure to cook the pork and shrimp thoroughly
- Store leftovers in the refrigerator promptly
Food history:
Bún Mắm Tôm Thịt is a popular Vietnamese soup that originated in the Mekong Delta region. It is known for its unique flavor and use of shrimp paste.
Flavor profiles:
Savory, sweet, tangy, and spicy
Serving suggestions:
Serve hot with fresh herbs and lime wedges.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese