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
2h35
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 400 g boneless pork knuckle (skin on) 3 shallots (crushed) ½ tsp salt 200 g chả cốm (Vietnamese pork patties with young green rice) 3 tbsp fermented shrimp paste 2 kumquats or ½ lime (juiced) 1 tbsp sugar 1 - 2 red chilies (sliced) 400 g fresh herbs (perilla, Vietnamese balm, mint) 2 cucumbers (sliced) oil for frying water as needed
Materials & Tools
Knife and chopping board Frying pan Small bowls for dipping sauce Serving platter Pot (for boiling pork and vermicelli) Food-safe plastic bag or square zip bag Chopping board or tray A heavy weight (about 2-3kg, e.g. a pot of water)
Preparation steps
Total Time
2h35
Cooking Time
1h15
Active Time
1h20 min
Boil Pork
Boil pork knuckle in water with crushed shallots and salt for 35 - 40 minutes, until tender. Let cool, then slice thinly, keeping skin on.
40 min
Fry Tofu
Cut tofu into cubes and fry in oil until golden and crispy.
15 min
Fry Chả Cốm
Pan-fry chả cốm patties over medium heat until golden on both sides.
10 min
Cook & Press Vermicelli
Boil vermicelli until tender, then drain and rinse quickly under cold water. Put it straight into a food-safe plastic bag or square zip bag and spread into an even layer about 1.5 cm thick. Fold empty part of bag underneath to form a square or rectangle. Place a chopping board or tray on top, then a heavy weight. Leave 1 hour until it hold together as sheet.
30 min
Make Sauce
Whisk shrimp paste, kumquat or lime juice and sugar in one direction for 2 - 3 minutes until pale and foamy. Stir in chili, then slowly drizzle in 1 tbsp hot oil from frying tofu.
10 min
Assemble Platter
Cut chả cốm into thick slices and vermicelli sheet into bite-size squares. Arrange vermicelli, tofu, pork and chả cốm in separate sections, then add cucumber and herbs. Divide sauce into small bowls, one per person.
5 min
How to Eat
Place platter in middle of table to share. Dip a piece of vermicelli, tofu, pork or chả cốm into your bowl of sauce and eat with a herb leaf and a cucumber slice. Mix and match as you like.
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
You Might Also Like
Discover More Vietnamese Recipes
Explore our complete collection of Vietnamese Dishes, from Street Food favorites to traditional family recipes.