Bún Đậu Mắm Tôm: Vietnamese noodles for adventurous palate
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Unrated
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Prep Time
30 mins
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Cook Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
Vietnamese
Bún Đậu Mắm Tôm: Vietnamese noodles for adventurous palate
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Bún Đậu Mắm Tôm, a cherished Hanoi street food, features rice vermicelli with fried tofu and pungent fermented shrimp sauce. Once you acquire the taste, you'll be hooked!
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Ingredients
- 1 pack rice noodles or "Bún" in Vietnamese, thin, round
- 2 packs tofu read my note 1, medium-firm
- neutral cooking oil generic cooking oil
Other toppings are optional but highly recommend (be around 1.5 lbs / 700g in total)
- 0.5 lbs Vietnamese ham 230g) (store-bought or homemade, Chả Lụa
- 0.5 lbs pork belly 230g, or pork trotter
- 1 shallot (or scallions or a small piece of ginger)
- 0.5 lbs spring rolls 230g) (read my note 2 about the spring rolls, Hanoi-style Nem Rán
Herbs & Vegetables
- Vietnamese balm Kinh Giới) (read my note 3 about the herbs, aka Cockscomb Mint
- Vietnamese perilla (Tía Tô)
- Thai basil (Húng Quế)
- mint
- cucumber
- lettuce
Fermented Shrimp Paste Dipping Sauce (Mắm Tôm)
- 4 tbsp fermented shrimp paste aka mắm tôm
- 4 tbsp sugar (to your taste)
- 1 pinch MSG (optional)
- 8 calamansi (only juice) (to your taste) (read my note 4 about substitutes)
- 3 tbsp shallots thinly sliced
- 3 tbsp neutral cooking oil generic cooking oil
- chili (sliced) (to your taste)
Nước Mắm Chấm (Northern-style Dipping Fish Sauce) (If you can't handle Mắm Tôm)
- 3.5 oz carrot (100g)
- 7 oz kohlrabi 200g, aka Green Papaya / Cucumber
- 1 tsp salt (for the pickle)
- 2 tbsp sugar (for the pickle)
- 2 tbsp rice vinegar 5% acidity
- 2 tbsp fish sauce
- 10 tbsp water
- 1½ tbsp sugar
- garlic to your taste, minced
- Chili pepper to your taste, minced
- black pepper to your taste, powder
Instructions
Vermicelli Rice Noodle:
- Boil the dry noodles following the package instructions. Drain the rice noodles without rinsing.
- Spread the drained noodles on a tray, adjusting the thickness to your preference.
- Press the rice noodles with a plate or cutting board, and a weight on top (I use a water-filled pot). Allow them to rest for 30 minutes.
- Finally, use a knife to cut the noodle block into bite-sized parallelogram-shaped pieces.
Veggies & Herbs:
- Pluck the leaves from the herbs and lettuce. Gentle wash and drain them well.
- Wash and thinly slice the cucumber.
Tofu:
- Slice the tofu into cubes.
- Fry the tofu until they turn golden with a crispy exterior.
Vietnamese Ham:
- Thinly slice and fry them until crispy.
Pork Belly / Pork Trotter:
- Bring a pot of water to a boil, adding shallots (or scallions, ginger, etc.) since aromatics help remove the pork's odor.
- Simmer the pork belly or pork trotter until there is no visible pink or red color when pierced with a chopstick.
- Take the meat out of the pot and let it cool completely.
- Slice the pork thinly.
Nem Rán (Hanoi Fried Spring Rolls):
- Prepare Nem Rán in advance; you can store them in the freezer for several months.
- Reheat the spring rolls either by deep-frying or air-frying.
- Then, cut them into smalll pieces.
Mắm Tôm (Fermented Shrimp Paste Dipping Sauce):
- In a bowl, mix the shrimp paste with sugar, MSG (optional) and calamansi juice until well-combined
- In a pan, heat some oil, add the sliced shallots, and fry until they become lightly golden.
- Add the fried shallots with some hot oil into the shrimp paste mixture. Mix well.
- Add chili slices to your liking, and your Mắm Tôm is ready to enjoy.
Nước Mắm Chấm (if you can't handle Mắm Tôm):
- Peel the carrot and kohlrabi, then thinly slice them.
- Combine the vegetables with salt and sugar, allowing them to rest for 15 minutes.
- In a separate bowl, whisk together fish sauce, sugar, vinegar, chili, garlic, and black pepper.
- Add the drained carrot and kohlrabi to the fish sauce mixture.
Assemble & Savor:
- Arrange all the components on a spacious platter: rice noodles, fried tofu, boiled pork, spring rolls, Vietnamese ham, herbs, and vegetables.
- Dip each element into the sauce and savor your meal!
Notes
- Opt for freshly-made tofu from an Asian market for the best flavor.
- Stick to Hanoi-style spring rolls; Saigon-style or egg rolls (chả giò) are not for this dish.
- If you can't find authentic herbs like Vietnamese Balm and Vietnamese Perilla, mint and Thai basil are suitable replacements.
- In your Mắm Tôm dipping sauce, you can replace calamansi juice with lime/lemon juice or rice vinegar.
- Opt for freshly-made tofu from an Asian market for the best flavor.
- Stick to Hanoi-style spring rolls; Saigon-style or egg rolls (chả giò) are not for this dish.
- If you can't find authentic herbs like Vietnamese Balm and Vietnamese Perilla, mint and Thai basil are suitable replacements.
- In your Mắm Tôm dipping sauce, you can replace calamansi juice with lime/lemon juice or rice vinegar.
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