Dish

Bún đậu mắm tôm

Tofu Noodles with Shrimp Sauce

Bún đậu mắm tôm is a dish that is typically served as a main course in Vietnam. The dish is made by boiling rice vermicelli noodles and then serving them with fried tofu, pork belly, and fresh herbs such as mint and cilantro. The dish is then topped with a pungent shrimp paste sauce that is made with fermented shrimp, garlic, chili peppers, and sugar. Bún đậu mắm tôm is a popular dish in Vietnam and is often served at family gatherings and special occasions.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Noodle Dish

Origins and history

Bún đậu mắm tôm is believed to have originated in northern Vietnam and is a popular dish in Hanoi. The dish is often served at street food stalls and is a favorite among locals and tourists alike.

Dietary considerations

Bún đậu mắm tôm is not suitable for those with shellfish allergies as it contains shrimp paste. It is also not suitable for vegetarians as it contains pork belly and shrimp paste.

Variations

There are many variations of bún đậu mắm tôm, some of which include adding grilled pork or beef to the dish. Some variations also use different types of herbs and vegetables such as bean sprouts and cucumber.

Presentation and garnishing

Bún đậu mắm tôm is typically served on a large platter and is meant to be shared among several people. The dish is often garnished with fresh herbs and is meant to be eaten with chopsticks or a fork and spoon.

Tips & Tricks

To make the shrimp paste sauce less pungent, it is important to mix it with lime juice and sugar before serving. It is also important to use fresh herbs and vegetables to balance out the strong flavors of the dish.