Bún mắm, seafood vermicelli soup

Ingredients

• 150 g of fermented fish (fish sauce)
• 200 g of fresh prawns
• 1 squid
• 200 g of pork belly
• 2 stalks of lemongrass
• 2 hot peppers
• 1 eggplant
• 200 g of roasted pork
• 2 grams of white sugar
• 2 tablespoons of powdered broth
• 1 teaspoon of salt
• 5 ml of oil
• 1 kg of fresh rice vermicelli
• 100 g of cilantro
• 100 g of new onions

Clean the squid and cut it into rings. Wash and finely chop the chili peppers, cilantro, and onion.

Remove the shells, heads, and tails from the shrimp.

Crush the lemongrass and chop it. Cut the eggplant into pieces.

Wash the fabric and cut it into pieces.

Bring 200 ml of water to a boil, add the fermented fish, and cook until it is tender. Strain the mixture through a sieve, keeping only the liquid.

In a separate saucepan, bring 500 ml of water to a boil with the bay leaves, and simmer for about 20 minutes.

Heat oil in a frying pan and add the lemongrass. Then, add the eggplant and sauté for 3 minutes.

Add the eggplant, bell peppers, and fish broth to the saucepan. Season with salt, powdered bouillon, and sugar, then cook for another 10 minutes or so.

Cut the roasted pork into small pieces. Cook the shrimp and squid in water: the shrimp are ready when they turn pink and curl up.

Divide the vermicelli evenly among the bowls, and top with roasted pork, shrimp, and calamari. Pour over the broth and garnish with fresh cilantro and onion.