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
–
Step 1
Boil Pork
Boil pork belly in water until tender (about 30 minutes). Let cool, then slice thinly.
30 min
Step 2
Fry Tofu
Slice tofu into cubes, fry in oil until golden and crispy.
15 min
Step 3
Fry Chả Cốm
Slice chả cốm into thick pieces, pan-fry until golden.
10 min
Step 4
Cook Vermicelli
Boil rice vermicelli, rinse in cold water, and drain.
10 min
Step 5
Make Sauce
Arrange tofu, pork, chả cốm, vermicelli, and herbs on platter with sauce.
10 min
Step 6
Assemble Platter
Arrange tofu, pork, chả cốm, vermicelli, and herbs on platter with sauce.
10 min
Step 7
Step 8
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
500 kcal24 g protein22 g fat55 g carbs
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