Set out a scale and the equipment for Bun mam. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh dry rice noodle, shrimp, peeled, eggplant, fish sauce, pineapple, mung bean sprouts, thai chili, lemongrass, kosher salt, neutral oil. Bun mam is cooked in South as its own plate, not as a copy of a restaurant menu. Simmer a salty fish-sauce broth with lemongrass and eggplant and pour it over noodles with shrimp. Fish sauce carries the fermented-fish note. Amounts are for 4 from foods this library can count.
