Back to 4 servings Broth 1 jar Vietnamese fermented fish (mắm cá sặc), about 400 g; or 200 g each of mắm cá sặc and mắm cá linh 2.5 liters water, or light chicken or pork stock 3 stalks lemongrass, bruised; plus 2 tablespoons minced tender white part 2 tablespoons garlic, minced 2 tablespoons shallots, minced 2 tablespoons vegetable oil 1 tablespoon chicken bouillon powder, optional, to taste 2 teaspoons salt, to taste 1 teaspoon sugar, to balance, optional Toppings 0.5 lb pork belly, sliced; or roast pork 2 Asian eggplants, cut into bite-size pieces, soaked in salted water 15 minutes 0.5 lb shrimp, peeled and deveined 0.5 lb squid, scored and cut into bite-size pieces Serving 1 lb rice vermicelli noodles, cook per package instructions bean sprouts, fresh garlic chives, fresh Vietnamese herbs, such as perilla and basil red chilies, sliced lime, cut into wedges
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1 Step 1: Boil 1 liter of the water. Add the whole jar of fermented fish and simmer for about 5 minutes until it dissolves. Skim off the foam, then strain through a fine sieve, discarding the small bones and keeping the liquid.2 Step 2: Heat the oil in a large pot over medium heat. Fry the minced garlic, shallots and minced lemongrass until fragrant, about 2 minutes, then add the remaining 1.5 liters of water and the strained fish liquid.3 Step 3: Bring the broth to a boil, then add the bruised lemongrass stalks and the eggplant. Reduce to a gentle simmer and cook for 30 minutes, until the eggplant is tender.4 Step 4: Add the sliced pork belly to the simmering broth and cook until tender, about 15 minutes (skip if using pre-cooked roast pork and add it at the end). Season the broth with salt, bouillon powder and a little sugar to taste.5 Step 5: Cook the rice vermicelli according to the package directions, then drain and divide among four bowls.6 Step 6: Just before serving, add the shrimp and squid to the simmering broth and cook briefly, about 1 to 2 minutes, until the shrimp turn pink and opaque and the squid is just firm. Do not overcook.7 Step 7: Assemble each bowl with noodles, shrimp, squid, pork and eggplant. Ladle the hot broth over the top and serve immediately with the fresh herbs, bean sprouts, chilies and lime on the side.getsaucepan.com/r/9cd70600-d7df-5659-800e-768a2cb0c4a5
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