Bún Đậu Mắm Tôm Recipe

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

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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