This is a very exotic Vietnamese noodle soup. It's also called Bun mam Mien Tay or Bun Nuoc Leo. Full recipe at (Cong thuc tieng Anh & Viet) http://danangcuisine.com/?p=2761 <br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/ <br />► Items in my kitchen and pantry http://danangcuisine.com/store/ <br /> <br />Subscribe for more videos: http://goo.gl/upfRRU <br /> <br />Join me on other social media <br />● Instagram: http://instagram.com/helenrecipes/ <br />● Google+ https://plus.google.com/+HelenRecipes/posts <br />● Facebook: https://www.facebook.com/danangcuisine <br />● Twitter https://twitter.com/HelenRecipes <br /> <br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;) <br /> <br />Ingredients <br />200 g fermented fish "mam ca linh", 8 oz. <br />200 g fermented fish "mam ca sac", 8 oz. <br />2 tbsp minced garlic <br />2 tbsp shallot, thinly sliced <br />2 tbsp lemongrass, minced <br />200 g pork belly, thinly sliced (optional) <br />500 ml coconut juice <br />1 egg plant,bite-sized & soaked in salted water <br />2 stalks lemongrass, smashed <br />500 g catfish steak <br />500 g shrimps, peeled but leave the tails on <br />500 g squid, cut into rings <br />Fresh greens platter: bean sprouts, garlic chives, mint, cilantro, fish mint, perilla, water spinach, banana blossom <br />3-5 red chili pepper <br />2 lime, cut into wedges <br />500 g roasted pork, chopped
