Bun Dau Mam Tom Recipe
Bun dau mam tom is a simple yet delicious dish that anyone can make with ease. Using ingredients like tofu, pork belly, thin rice noodles, and, most importantly, fermented shrimp paste, you can prepare it right at home with the following bun dau mam tom recipe.
Table of Contents
The Origin of Bun dau mam tom
Bun dau mam tom is a traditional and rustic dish from Hanoi and the northern provinces of Vietnam. Due to its simple preparation, it is commonly enjoyed as a daily meal, either as a light snack or a main dish.
Initially, as its name suggests, bun dau mam tom consisted only of vermicelli (bun), fried tofu (dau), and fermented shrimp paste (mam tom). Over time, as more ingredients became widely available, people began adding various accompaniments to the dish, such as boiled pork belly, Vietnamese green rice meatballs (chả cốm), blood sausage (dồi), pork intestines (lòng lợn), liver, pig’s trotter, and more. These additions are typically prepared in simple ways, such as boiling or frying, preserving the dish’s rustic and authentic essence.
Distinguishing Between Two Types of Vietnamese Fermented Shrimp Paste
In reality, there are two types of Vietnamese fermented shrimp paste that people often confuse: mam ruoc and mam tom. There are no specific English names for each type, so they are generally referred to based on their production method—both are made by fermenting a mixture of tiny shrimp and salt that has been finely ground.
- Mam ruoc is the fermented shrimp paste used in Bun Bo Hue (Hue-style beef vermicelli soup). It is made from salt and tiny shrimp, with a fermentation period of over six months.
- Mam tom, which is included in bun dau mam tom recipe, is also made from salt and tiny shrimp, but it has a much shorter fermentation period—only one to three months. As a result, mam tom has a thinner consistency and a much stronger smell compared to mam ruoc. For those unfamiliar with mam tom, its pungent aroma can be quite overwhelming.
Bun Dau Mam Tom Recipe (Serves 4)
Ingredients:
- 14 oz (400g) firm tofu
- 14 oz (400g) pork belly
- 14 oz (400g) dried thin rice vermicelli
- 14 oz (400g) mixed herbs and vegetables (Vietnamese balm, perilla, Thai basil, cucumber, lettuce)
- Optional add-ons: Blood sausage, pork liver, intestines, pig’s trotter—based on preference
Dipping Sauce:
- 1/4 cup (4 tbsp) fermented shrimp paste (mắm tôm)
- 1/4 cup (4 tbsp) sugar
- 4 calamansi or 1 lemon
This is a highly customizable dish—you can adjust the ingredients to suit your family’s taste. If you enjoy pork intestines or pig’s trotter, feel free to add them to your bun dau mam tom and adjust the quantities accordingly!
How to Make Bún Đậu Mam tom
As mentioned earlier, bún đậu mam tom is very simple to prepare. Follow these steps:
Step 1. Cook the Vermicelli
- If using dried thin rice vermicelli, boil it and shape it into blocks, so this step should be done first. After boiling, do not rinse with cold water—simply let it drain. This helps retain the starch, which will allow the noodles to stick together later.
- To shape the noodles: Place the cooked vermicelli on a plastic wrap (photo 1). Tightly wrap it (photo 2). Poke small holes in the plastic wrap using a toothpick to allow air to escape (photo 3). Press the wrapped noodles with a heavy object to compact them. Let it sit for 30 minutes, then remove and cut into bite-sized pieces (photo 4).
Step 2. Prepare the Other Ingredients
- Fry the tofu until golden and crispy on all sides, then drain excess oil on paper towels.
- Boil the pork belly, then slice it into thin pieces. If using additional ingredients (e.g., intestines, liver), wash them thoroughly with rice wine or vinegar, then boil with spices like ginger, star anise, and cinnamon for extra flavor. Slice into bite-sized pieces.
- Wash and drain the herbs, and cut the cucumber into slices.
Step 3. Assemble & Serve
- If you have a bamboo tray (mẹt tre), use it for an authentic presentation. Line the tray with banana leaves or parchment paper, then arrange the ingredients neatly. Place a bowl of fermented shrimp paste (mam tom) in the center.
- To prepare the dipping sauce: Add sugar to taste, squeeze calamansi or lemon juice, and whisk vigorously with chopsticks or a fork until foamy.
Enjoy your homemade bun dau mam tom!
Bun Dau Mam Tom Recipe
Ingredients
- 400 g firm tofu 14
- 400 g 400g pork belly 14
- 400 g 400g dried thin rice vermicelli 14
- 400 g 400g mixed herbs and vegetables (Vietnamese balm, perilla, Thai basil, cucumber, lettuce) 14
- Optional add-ons: Blood sausage, pork liver, intestines, pig’s trotter—based on preference
Dipping Sauce:
- 4 tbsp fermented shrimp paste (mắm tôm)
- 4 tbsp 4 tbsp sugar
- 1 lemon or 4 calamansi
Instructions
Step 1. Cook the Vermicelli
- If using dried thin rice vermicelli, boil it and shape it into blocks, so this step should be done first. After boiling, do not rinse with cold water—simply let it drain. This helps retain the starch, which will allow the noodles to stick together later.
- To shape the noodles: Place the cooked vermicelli on a plastic wrap (photo 1). Tightly wrap it (photo 2). Poke small holes in the plastic wrap using a toothpick to allow air to escape (photo 3). Press the wrapped noodles with a heavy object to compact them. Let it sit for 30 minutes, then remove and cut into bite-sized pieces (photo 4).
Step 2. Prepare the Other Ingredients
- Fry the tofu until golden and crispy on all sides, then drain excess oil on paper towels.
- Boil the pork belly, then slice it into thin pieces. If using additional ingredients (e.g., intestines, liver), wash them thoroughly with rice wine or vinegar, then boil with spices like ginger, star anise, and cinnamon for extra flavor. Slice into bite-sized pieces.
- Wash and drain the herbs, and cut the cucumber into slices.
Step 3. Assemble & Serve
- If you have a bamboo tray (mẹt tre), use it for an authentic presentation. Line the tray with banana leaves or parchment paper, then arrange the ingredients neatly. Place a bowl of fermented shrimp paste (mam tom) in the center.
- To prepare the dipping sauce: Add sugar to taste, squeeze calamansi or lemon juice, and whisk vigorously with chopsticks or a fork until foamy.
Nutrition
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