Authentic Vietnamese Bún Đậu Recipe: A Step-By-Step Guide

Ingredients

200g of firm tofu
100g of dried vermicelli noodles
2 cups of cooking oil
1 handful of fresh herbs (mint, perilla, coriander)
1 cucumber, sliced
1 green mango, peeled and julienned
2 bird's eye chilies, chopped
3 cloves of garlic, minced
4 tablespoons of fish sauce
2 tablespoons of white vinegar
1 tablespoon of white sugar
2 tablespoons of fermented shrimp paste
1 tablespoon of lime juice

Steps and instructions

First, soak the dried vermicelli noodles in warm water for about 10-15 minutes until they become soft. After that, cook them in boiling water for about 5 minutes. Drain and set aside.
Heat the cooking oil in a frying pan on medium heat. Cut the tofu into bite-sized pieces and fry them until they are golden brown on all sides. Remove the tofu from the pan and drain on paper towels.
To prepare the dipping sauce, combine the minced garlic, chopped bird's eye chilies, fish sauce, white vinegar, white sugar, fermented shrimp paste, and lime juice in a bowl. Stir well until the sugar has dissolved.
Arrange the cooked vermicelli noodles, fried tofu, sliced cucumber, julienned green mango, and fresh herbs on a serving platter.
Finally, serve the platter of ingredients with the dipping sauce on the side. Each person can assemble their own bowl according to their preference.

Tools for making

Frying pan - Used to fry the tofu until golden brown.
Frying oil - Cooking oil used for frying the tofu.
Boiling pot - Used to cook the dried vermicelli noodles.
Paper towels - Used to drain the fried tofu and remove excess oil.
Bowl - Used to prepare the dipping sauce.
Serving platter - Used to arrange the cooked vermicelli noodles, fried tofu, sliced cucumber, julienned green mango, and fresh herbs.

Recipe variations

Replace firm tofu with fried or grilled pork belly for a meaty variation.
Use rice noodles instead of vermicelli noodles for a different texture.
Add pickled carrots and daikon radish as toppings for extra tanginess.
Include sliced boiled eggs for added protein.
Try using different types of herbs such as Thai basil or cilantro.
Make it vegetarian by using tofu or tempeh as the protein source.
Add crushed peanuts or sesame seeds for a crunchy texture.
For a spicier version, include more bird's eye chilies or add chili paste to the dipping sauce.
Experiment with different dipping sauces like peanut sauce or soy-based sauces.
Include sautéed mushrooms or marinated grilled vegetables for a flavorful vegetarian option.

Recipe overview

Bún Đậu, a delightful Vietnamese dish that translates to 'noodle tofu', combines the crunch of golden fried tofu with the softness of vermicelli noodles. Embellished with a colorful array of fresh herbs, cucumber, and green mango, this dish is a feast for the eyes as much as for the taste buds. Dipping everything into a savory, tangy sauce made of fermented shrimp paste, fish sauce, garlic, and chilies, it brings a harmony of flavors to every bite. This recipe guides you step by step to recreate this popular street food at home. It's a fun and interactive meal where everyone can assemble their own bowl according to their preference. Enjoy a taste of Vietnam from the comfort of your kitchen with this Bún Đậu recipe.

Common questions

How do I know when the tofu is cooked? - The tofu should be golden brown on all sides when it is cooked.
Can I use different types of herbs? - Yes, you can use any combination of fresh herbs that you prefer or have available.
How long should I soak the vermicelli noodles? - Soak the vermicelli noodles in warm water for about 10-15 minutes until they become soft.
What can I substitute for fermented shrimp paste? - If you don't have fermented shrimp paste, you can substitute it with soy sauce or oyster sauce.
Can I make the dipping sauce in advance? - Yes, you can prepare the dipping sauce in advance and store it in the refrigerator until ready to serve.

Serving dishes and utensils

Large pot - For boiling the vermicelli noodles
Frying pan - To fry the tofu
Paper towels - For draining the fried tofu
Serving platter - To arrange the cooked ingredients
Bowl - For serving the dipping sauce
Chopping board - To prepare the fresh herbs and vegetables
Knife - For slicing the cucumber and julienned the green mango
Bowl of warm water - To soak the dried vermicelli noodles
Cooking utensils - Such as tongs or spatula for cooking and serving
Paper napkins - For guests to clean their hands

Origin stories

Bún Đậu, a delightful Vietnamese dish, has captured the hearts of the locals and tourists alike with its simple yet compelling flavors. Originating from Hanoi, the capital city of Vietnam, this dish is a shining example of the magic that Vietnamese street food holds. It was traditionally made by the locals as a quick and affordable meal, using tofu as a protein source in times of scarcity. Nowadays, it's a must-try delicacy for any food lover visiting Vietnam, famed for the harmony it strikes between the golden fried tofu, the freshness of herbs, and the tangy dipping sauce. It's truly a testament to the Vietnamese ability to create rich, memorable flavors from humble, everyday ingredients.

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.