Angolan-style Bún Đậu Mắm Tôm

Ingredients

In this Angolan-style adaptation, we incorporate Angolan spices and flavors to give the dish a unique twist. The mắm tôm sauce is enhanced with Angolan spices, adding a hint of warmth and complexity to the dish. Additionally, we use locally sourced ingredients such as Angolan tofu and traditional Angolan herbs to infuse the dish with the flavors of the target cuisine. We alse have the original recipe for Bún đậu mắm tôm, so you can check it out.

• 200g (7oz) Angolan tofu, sliced into cubes 200g (7oz) Angolan tofu, sliced into cubes
• 300g (10.5oz) pork shoulder, thinly sliced 300g (10.5oz) pork shoulder, thinly sliced
• 200g (7oz) rice noodles 200g (7oz) rice noodles
• 1 cucumber, julienned 1 cucumber, julienned
• 1 carrot, julienned 1 carrot, julienned
• 1 cup fresh herbs (such as mint, cilantro, and basil), roughly chopped 1 cup fresh herbs (such as mint, cilantro, and basil), roughly chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons mắm tôm (Angolan-style fermented shrimp paste) 2 tablespoons mắm tôm (Angolan-style fermented shrimp paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the minced garlic, mắm tôm, soy sauce, sugar, lime juice, and a pinch of salt and pepper. Mix well to create the mắm tôm sauce.
2. 2.
   Cook the rice noodles according to the package instructions. Drain and set aside.
3. 3.
   Heat the vegetable oil in a pan over medium heat. Add the tofu cubes and fry until golden brown and crispy. Remove from the pan and set aside.
4. 4.
   In the same pan, add the sliced pork and cook until browned and cooked through. Remove from the pan and set aside.
5. 5.
   Divide the cooked rice noodles among serving bowls. Top with the fried tofu, grilled pork, cucumber, carrot, and fresh herbs.
6. 6.
   Drizzle the mắm tôm sauce over the ingredients in each bowl.
7. 7.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Angolan tofu — Make sure to drain and press the tofu before slicing and frying to achieve a crispy texture.
• Mắm tôm — Adjust the amount of mắm tôm according to your taste preference, as it can be quite strong in flavor.

Tips & Tricks

• For a spicier kick, add a dash of Angolan piri-piri sauce to the mắm tôm sauce.
• Customize your Bún Đậu Mắm Tôm by adding additional toppings such as crushed peanuts or fried shallots.
• If you can't find Angolan tofu, you can substitute it with firm tofu or tempeh.

Serving advice

Serve the Angolan-style Bún Đậu Mắm Tôm as a main course for lunch or dinner. It can be enjoyed on its own or accompanied by a side of steamed rice.

Presentation advice

Arrange the ingredients in each bowl in an aesthetically pleasing manner, with vibrant colors and varying textures. Drizzle the mắm tôm sauce over the top for an attractive finishing touch.