Bún Đậu Mắm Tôm with Crispy Tofu and Shrimp

Ingredients

• 200g (7 oz) firm tofu, cut into cubes 200g (7 oz) firm tofu, cut into cubes
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) rice vermicelli noodles 200g (7 oz) rice vermicelli noodles
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup fresh herbs (such as mint, cilantro, and Thai basil) 1 cup fresh herbs (such as mint, cilantro, and Thai basil)
• 1 cup pickled vegetables (such as carrots and daikon radish) 1 cup pickled vegetables (such as carrots and daikon radish)
• 1/4 cup roasted peanuts, crushed 1/4 cup roasted peanuts, crushed
• Fermented shrimp sauce (mắm tôm), to taste Fermented shrimp sauce (mắm tôm), to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the minced garlic, chopped lemongrass, fish sauce, and sugar. Add the shrimp and marinate for 30 minutes.
2. 2.
   Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
3. 3.
   Heat the vegetable oil in a frying pan over medium heat. Add the tofu cubes and fry until golden brown and crispy on all sides. Remove from the pan and set aside.
4. 4.
   Preheat a grill or grill pan over medium-high heat. Grill the marinated shrimp for 2-3 minutes on each side until cooked through and slightly charred. Remove from the grill.
5. 5.
   To serve, divide the rice vermicelli noodles among serving bowls. Top with crispy tofu, grilled shrimp, fresh herbs, pickled vegetables, and crushed peanuts. Serve with fermented shrimp sauce on the side.

Treat your ingredients with care...

• Tofu — Make sure to use firm tofu for this recipe to achieve a crispy texture. Press the tofu before cutting it into cubes to remove excess moisture.
• Shrimp — Choose fresh shrimp and devein them properly for the best taste. Marinating the shrimp enhances their flavor before grilling.
• Fermented shrimp sauce (mắm tôm) — Adjust the amount of sauce according to your taste preference, as it has a strong and distinct flavor.

Tips & Tricks

• For extra crispiness, dust the tofu cubes with cornstarch before frying.
• Customize your bowl by adding sliced cucumbers, bean sprouts, or sliced chilies for an extra kick.
• If you can't find fermented shrimp sauce, you can substitute it with fish sauce mixed with a small amount of shrimp paste.

Serving advice

Serve Bún Đậu Mắm Tôm with a side of fermented shrimp sauce for dipping. Mix all the ingredients together before enjoying to fully experience the flavors.

Presentation advice

Arrange the crispy tofu and grilled shrimp on top of the rice vermicelli noodles. Garnish with fresh herbs, crushed peanuts, and pickled vegetables for a vibrant and appetizing presentation.