Authentic Vietnamese Bun Dau Mam Tom Recipe: A Flavorful Journey through Traditional Cuisine

Ingredients

  • 200g firm tofu
  • 400g rice vermicelli noodles
  • 50g dried shrimp
  • 200g pork belly
  • 100g mam tom (shrimp paste)
  • 2 lemons, juiced
  • 2 teaspoons sugar
  • 2 fresh red chili peppers, chopped
  • 1 garlic clove, minced
  • A handful of fresh herbs (mint, perilla, coriander, lettuce)
  • Vegetable oil for frying
  • 1 cucumber, sliced
  • 1 cup bean sprouts

Steps and instructions

  1. Cut the tofu into 2cm thick slices and let them dry.
  2. Heat the vegetable oil in a pan over medium heat. Add the tofu slices and fry until they become golden brown. Remove and drain on kitchen paper.
  3. Boil the pork belly in a pot of water until fully cooked. Then slice into thin pieces.
  4. Soak the dried shrimp in warm water for 15 minutes, then drain and set aside.
  5. Prepare the rice vermicelli noodles as per the packet instructions.
  6. In a small bowl, mix the mam tom (shrimp paste) with the juice of the lemons, sugar, minced garlic, and chopped red chili peppers until well combined to prepare the sauce.
  7. Arrange the fried tofu, sliced pork belly, soaked shrimp, fresh herbs, cucumber slices, and bean sprouts on a serving plate.
  8. Serve the dish with the rice vermicelli noodles and shrimp paste sauce on the side. Each person can customize their bowl by adding the ingredients of their choice and topping it with the sauce.

Tools for making

  • Pan - For frying the tofu slices.
  • Pot - To boil the pork belly.
  • Kitchen paper - To drain the fried tofu slices.
  • Small bowl - To mix the shrimp paste sauce.
  • Serving plate - To arrange the ingredients for serving.
  • Chopping board - To prepare the fresh herbs and cucumber slices.
  • Knife - To cut the tofu, pork belly, and herbs.
  • Spoon - To mix the shrimp paste sauce and serve the dish.
  • Potato peeler - To slice the cucumber.

Recipe variations

  • Replace tofu with grilled or steamed fish fillets for a seafood version.
  • Use chicken breast instead of pork belly for a leaner protein option.
  • For a vegetarian version, omit the pork belly and dried shrimp, and add sautéed mushrooms or tofu as a substitute.
  • Add sliced pickled vegetables, such as daikon radish and carrots, for a tangy twist.
  • Experiment with different herbs like Thai basil, Vietnamese mint, or cilantro to vary the flavor profile.
  • Include thinly sliced Vietnamese pork sausage (cha lua) for an extra burst of flavor.
  • Try using different types of noodles like glass noodles or udon noodles for a unique texture.
  • Make it gluten-free by using gluten-free soy sauce or tamari sauce instead of shrimp paste.
  • Add a sprinkle of crushed peanuts or sesame seeds for added crunch and nuttiness.

Recipe overview

Bun Dau Mam Tom is a popular Vietnamese dish, known for its unique blend of flavors and textures. This recipe brings together crispy fried tofu, soft vermicelli noodles, tender pork belly, and crunchy fresh vegetables, all enhanced by the pungent and tangy shrimp paste sauce, mam tom. The dish is a unique experience for the senses. The recipe is moderately easy and takes approximately an hour to prepare, offering a delightful journey into Vietnamese cuisine. The meal is served deconstructed, allowing everyone to customize their bowl to their taste and enjoy a satisfying and healthy meal. Get ready to be transported to the streets of Vietnam with each bite!

Common questions

  1. Can I use other types of protein instead of pork belly?
    Yes, you can substitute pork belly with other proteins such as grilled pork, shrimp, or fried fish if you prefer.
  2. Is there a vegetarian version of this dish?
    Yes, you can omit the meat and shrimp to make a vegetarian version. You can also add tofu or soy-based protein as a substitute.
  3. Can I use a different type of noodle?
    While rice vermicelli noodles are traditional for this dish, you can use other types of noodles such as glass noodles or even spaghetti if you don't have rice vermicelli available.
  4. What can I do if I don't have mam tom (shrimp paste)?
    If you don't have shrimp paste, you can try using fish sauce as a substitute. However, keep in mind that the flavor will be slightly different.
  5. Can I make the sauce less spicy?
    Yes, you can adjust the spice level of the sauce by reducing the amount of red chili peppers or omitting them altogether if you prefer a milder taste.
  6. How can I store any leftovers?
    Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Make sure to keep the components separate and reheat as needed.

Serving dishes and utensils

Origin stories

Bun Dau Mam Tom, a simple yet delightful dish, is an indispensable part of Vietnamese culinary tradition, particularly in Hanoi. Its humble origins trace back to the street vendors of the old quarters of Hanoi, where it was served as an affordable meal for the masses. What makes this dish truly stand out is its balance of flavors, with the pungent shrimp paste sauce contrasting the subtle taste of the tofu and noodles. The story goes that due to the strong flavor of the mam tom, the locals believe that if you can eat this dish, you can eat anything in Vietnam, making it a "rite of passage" dish for anyone who wishes to truly experience Vietnamese cuisine. It's a fascinating testament to the culinary vibrancy of Vietnam, where even the simplest ingredients are used to create a meal that speaks volumes about the country's rich heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.