Are you looking for the Bun Dau Mam Tom Recipe then you are in the right place. Here I share the 4 best Bun Dau Mam Tom Recipe in different ways that you like a lot.
Bun Dau Mam Tom is an addictive dish for several Vietnamese. Bun Dau Mam Tom could be eaten all of the time daily, be it breakfast, lunch, or dinner. However, local individuals generally eat Bun Dau Mam Tom at lunchtime.
So who devised this yummy dish? The source of Bun Dau Mam Tom is very tenuous, it appears that no culinary enthusiast has studied the source of the dish. It’s said there was a distant girl in a rural area who invented this dish for her loved ones and subsequently sold it on the road. Since that time, it has become a tendency of dispersing”Bun Dau Mam Tom” into other areas of Vietnam.
Bun Dau Mam Tom is among the most adored dishes in Vietnam, initially from the capital Hanoi. As the name says it all, Bun Dau Mam Tom’s recipe features 3 main ingredients: Bun means noodle noodles in English, Dau means tofu, and Mam Tom is shrimp sauce.
However, these days, many street sellers also function boiled pork and Cha Com (pork patties with green rice) to provide the dish a meatier texture. Each of the components is fairly straightforward and simple to discover.
Vietnamese Bun Dau Mam Tom Recipe (Northern Cuisine)
- 500 Grams Rice vermicelli (Bun)
- 1 Tablespoon Fermented shrimp paste (Mam Tom)
- 1 Tablespoon Minced garlic and sliced chili
- 300 Grams Pork belly
- 1 Tablespoon Sugar
- 2 Tofu, fresh, firm, and drained cubes in 4×4 cm
- 1 Cucumber, sliced
- 2 Kumquat or Lime
Fresh herbs: Shiso, balm-mint, basil
Rinse pork well with water and drain. Bring a kettle to a boil, add that pot 1 teaspoon. to season the broth, and cook the pork. Remove them from the heat and put them in a bowl of cold water. Cut them into nice pieces. Should you use pork stomachs, don’t forget to tie them together with rope before boiling.
Preheat a skillet full of a coating of vegetable oil. Cut the tofu into 4×4 cm bits and then put them little by little into the pan. Guarantee that the cooking oil covers the surface of the tofu. Switch quickly to brown the outward look of the tofu cubes. Fry them over moderate heat. Shrimp paste + 2 tablespoons. Sugar 1 tablespoon. Minced chili and garlic + one tbsp. They would be golden brown and crisp on the outside, but still moist and shriveled on the inside.
Seasoning the fermented shrimp paste:
Add to the mixture 1 tablespoon. Shrimp paste + 2 tablespoons. Sugar 1 tablespoon. Minced chili and garlic + one tbsp. lime juice.
The best way to serve:
Put all elements on a tray. There’s nothing tastier than a taste of fried tofu or”cha com”, veggies and rice noodles, that can be blended in the sauce of fermented shrimp paste. It is worth a try, friend!
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Bun Dau Mam Tom Recipe (Noodle and Tofu with Shrimp Sauce)
The way to create Bun Dau Mam Tom it’s not tough to create Bun Dau Mam Tom, the most crucial issue is to create a flavorful sauce.
- 500 grams Bacon
- Tofu 10 pieces
- 1/2 cup Shrimp past
- 1 kg of noodles
- Cooking oil 6 tablespoons
- 1 teaspoon chopped chili
- 1 tbsp of white sugar
- 1 tbsp Lemon juice
- 200g Cucumber
- 100g Perilla, vegetable served
First, cut the tofu into small bits to flavor then fry. Wash, drain, and cook the bacon. Once boiling, remove the meat and cut it into thin pieces, and put it onto a plate.
Cucumber peeled, washed, cut into fine pieces. Perilla, herbs eliminate old branches, leaves, and then wash, rinse, soak in diluted brine for approximately half an hour, then take the basket out, dab water. Noodles cut into bits.
To earn shrimp sauce, combine 1 tablespoon of sugar1 tbsp of lemon juice1 teaspoon of MSG, 1 tsp of minced chili into shrimp paste, and stir fry.
Set the ingredients onto a plate or tray, decorate a bit to get a more beautiful and yummy dish. And now you may enjoy it. Bun Dau Mam Tom has plenty of components but it’s simple to make, is not it?
Bun Dau Mam Tom (Shrimp paste with fried tofu and rice vermicelli)
- 300 grams boiled sliced pork belly
- 1 kg rice vermicelli
- 400 g block fresh firm tofu cubed (2×2 inch) and drained
- 3 tbsp fermented shrimp paste
- 1 cucumber thinly sliced
- Fresh red chili pepper sliced
- 2 tbsp sugar
- 1 lime/kumquat
- vegetable oil
Herbs: Vietnamese balm/Basils
Deep-fry the tofu cubes medium-high heat so it is golden brown and crisp on the outside, yet soft and moist on the inside. The key is to use a generous quantity of vegetable oil and fry at 200C/400°F petroleum temperature. Rotate quickly simply to brown the exterior of the tofu cubes.
Add sugar and hot pepper to the shrimp paste, adjust to taste. Add 1-2 tablespoons of hot oil to the skillet tofu pan. Squeeze in refreshing lime/kumquat juice while stirring till it forms into a sauce.
To serve, cut deep-fried tofu into bite-sized pieces. Grate a bit of everything (tofu, vermicelli, herbs, and boiled pork /cucumber) and dip in the sauce.
Vietnamese noodle with tofu and shrimp paste (Bun Dau Mam Tom)
The way to create”bun dau mam tom” — Exotic noodles with tofu and shrimp paste The bun dau mam tom termed shrimp paste tofu noodles is thought to be quite simple to make and yummy to attempt, particularly on warm-weather occasions. It can really be served with chopped meat that’s tasty and light to grow your family.
Making bun dau mam tom is very easy with ingredients:
- 100 grams “bun la” noodle
- 300 grams gristle
- 10 tofu
- 300 grams pork belly or pork stomach)
- Fish sauce, sugar, lemon, chili pepper, vinegar, cooking oil
Aromatic herbs: holy basil balsam, basil, coriander, cucumber
The very first step in earning a dau mam tom muffin, cutting on the tofu into mouth-size bits, fry until brown and crisp on both sides, move to the plate. Or fry the entire article of tofu and cut it into tight-fitting nozzles when ingestion.
Pick pork stomach (not overly fat, not too lean), cut lengthwise into 3cm pieces. Set the cartilage and meat in the pot, covered with water. When it boils, remove the foam, then add the spices and vinegar. Cook over low heat for around ten minutes so the meat is cooked through. Take out and put from the cooled boiled water to stop it from darkening. Cook for over 5 minutes. Take the meat out and cartilage, drain. Thinly slice and bracket serving plate
Then, set the fish paste in a bowl, season the sugar, and stir well to dissolve. That can help to stay less salty. Stir the shrimp paste till it foams, then adds a small lemon to make it aromatic. Add some of the cooking oil that you used to fry the tofu. Then put some pieces of chili to produce the yummiest shrimp paste.
The way to produce a yummy fish paste for”bun dau mam tom”
Cut bun la noodles to mouth-sized pieces.
For aromatic herbs: wash, soak with just a tiny bit of salt water, then drain.
Ultimately, we ended grabbing bun dau mam tom, we then built it into a serving plate and appreciated it with his loved ones.
Bun dau mam tom served with boiled pork belly surely brings quite delicious food. In reality, the fish paste plays an essential function in helping to create the dish more sudden.
Bun Dau Mam Tom Recipe (Shrimp paste, tofu, squid, and pork belly)
- About 3-4 Tablespoon of shrimp paste
- 6-8 garlic, some minced, some left whole
- 2 Bun- rice noodle/vermicelli
- Dau – tofu
- Mam Tom – shrimp paste aka extremely pungent purple stuff
- Enough hot water to thin out the sauce where the liquid drips off the spoon quickly
- Fried Tofu
- Sliced boiled Pork Belly
- Boiled Squid
- Sliced fresh chili peppers
- Pickled daikon and carrots
- Sliced fresh cucumbers
We heat about 2 tbsp of vegetable oil until hot and put it in the sauce.
The warm oil will gently cook the fish paste, remove any surplus or observable oil.
Put the sauce into a bowl, then warm the steamer. Place bowl in a steamer and cover lid for 3-5 minutes until bubbly.
Where To Get Bun Dau Mam Tom Today
Bun Dau Mam Tom is not standard street food but has come to be a normal dish of Vietnamese cuisine. Below are a few places that sell the famed Bun Dau Mam Tom at Hanoi
Trung Huong Bun Dau Mam Tom
Anybody who has seen here can’t forget the yummy special taste of the shrimp sauce. The fish sauce has been taken out of Thanh Hoa with yummy pink cotton which may barely be compared in Hanoi.
Even though it’s on the road, the purchase price of a plate of noodles with legumes here is rather affordable. In addition to the full noodles, you can order more boiled beef with sour shrimp sauce, spring rolls or jellyfish salad, braised banana bean snails, boiled heart lap. Address at 49, Phat Loc alley, Hang Bac, Hanoi. The price is from 1 USD to 3 USD.
Ngo Tram Bun Dau Mam Tom
One serving may consist of crispy tofu, fragrant shrimp sauce with no a lot of salty. This meal is priced at $ 2, even though it’s marginally greater than the overall benchmark for Steak noodle restaurants, the percentage here is rather generous. Additionally, the restaurant also has civet dishes which are also favorites and chosen by several customers. Address at 1B – Ngo Tram, Hoan Kiem, Ha Noi.
Goc Da – Ngo Trach Bun Dau Mam Tom
A noodle collection here is quite complete, and that means you want to plan your wellness and consider it sensible. Address at 4, alley Trach, Hoan Kiem district, Hanoi. The cost is from 2 USD to 5 USD.
Mam Tom is a dish that is rustic but it’s adored by many people because of its distinctive taste. Should you go to Vietnam, do not neglect to try out this yummy dish!
Conclusion On Bun Dau Mam Tom Recipe
Bun Dau Mam Tom is an addictive dish for several Vietnamese. Bun Dau Mam Tom could be eaten all of the time daily, be it breakfast, lunch, or dinner. However, local individuals generally eat Bun Dau Mam Tom at lunchtime. So for its importance, I shared this recipe. You must try this recipe at home and enjoy its taste and If you have any questions or suggestions then write in the comment section, thanks.