Bún Đậu Mắm Tôm
Rice Vermicelli with Fried Tofu and Fermented Shrimp Paste
A rustic Hanoi street food dish featuring rice vermicelli, crispy fried tofu, fresh herbs, pork, and chả cốm, served with pungent fermented shrimp paste.
Other variations:
Bún đậu thịt luộc, Bún đậu chả cốm, Bún đậu lòng, Bún đậu thập cẩm
Category
Noodle Dish
Region
Northern Vietnam
Preparation Time
1h30
Servings
4
Difficulty
Medium
About this recipe
Bún Đậu Mắm Tôm is a quintessential Hanoi specialty, loved for its bold flavors and communal eating style. The strong shrimp paste is balanced by fresh herbs, lime, and a variety of accompaniments.
Ingredients List
400 g firm tofu 400 g dried rice vermicelli 300 g pork belly 200 g chả cốm 3 tbsp fermented shrimp paste juice of 1 lime 1 tsp sugar 1–2 red chilies (sliced) fresh herbs to serve oil for frying
Materials & Tools
Knife and chopping board frying pan small bowls for dipping sauce serving platter
Preparation steps
Total Time :
1h30
Active Time :
1h30
Cooking Time
–
Boil Pork
Boil pork belly in water until tender (about 30 minutes). Let cool, then slice thinly.
30 min
Fry Tofu
Slice tofu into cubes, fry in oil until golden and crispy.
15 min
Fry Chả Cốm
Slice chả cốm into thick pieces, pan-fry until golden.
10 min
Cook Vermicelli
Boil rice vermicelli, rinse in cold water, and drain.
10 min
Make Sauce
Whisk shrimp paste with lime juice, sugar, chili, and hot oil until foamy.
10 min
Assemble Platter
Arrange tofu, pork, chả cốm, vermicelli, and herbs on platter with sauce.
10 min
Chef’s Tips
Adjust shrimp paste strength to taste; for milder flavor, mix with more lime juice and sugar before serving.
Serving Suggestions
Fresh herbs, cucumber slices, pickled vegetables, extra lime wedges
Nutritional info
500kcal
24g protein
22g fat
55g carbs
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