Noodles / Pork / Vietnamese
Vietnamese Fermented Shrimp Paste Noodle (Bún Đậu Mắm Tôm)
What is Bún Đậu Mắm Tôm?
Bún đậu mắm tôm is a Hanoi favorite: a platter of rice vermicelli, crispy fried tofu, boiled pork belly and fresh herbs, all dipped in pungent fermented shrimp paste brightened with lime and chilies. It's bold, funky and fun to share.
Vietnamese Fermented Shrimp Paste Noodle (Bún Đậu Mắm Tôm)
Ingredients
- 19 oz firm tofu cut into 1" cubes
- 2 lb pork belly
- 2 shallots
- 2 tablespoon salt
- cooking oil
For the fermented shrimp paste/mam tom sauce
- 1 tablespoon shrimp paste
- 2 tablespoon sugar
- ½ lime
- 4-5 thai chilis sliced
To serve
- Vietnamese herbs and lettuce
- Long string beans cut into 1" pieces
- Rice vermicelli
Instructions
- In a large pot, bring water to boil and add your shallots and 1 tablespoon salt. Add your pork belly and cook over medium-high heat for 20 minutes.
- In a separate pan, add enough oil to coat the bottom of the pan by 1" in height. Wait for the oil to be hot and add your tofu. Do not overcrowd the pan. We want to lightly fry each side until golden. This will take 8-10 minutes per batch. Remove the fried tofu and allow to cool on a plate with paper towel.
- Once the pork is done cooking, drain the water and allow them to rest in cool water to prevent browning. Once cooled, pat them dry and slice into thin pieces.
- In a small bowl, combine all the ingredients listed under "Fermented Shrimp Paste - Mam Tom Sauce".
- To serve, assemble your bowl with greens, noodles, fried tofu, pork belly slices, and long string bean. Ladle on the fermented shrimp paste sauce and enjoy!
