Bún Đậu Mắm Tôm (Noodles with Tofu and Shrimp Paste)
Fried tofu and rice noodles served with pungent fermented shrimp paste.
Contains common allergens
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Instructions
- 1
Fry Tofu: Heat a generous amount of oil in a pan. Fry the tofu cubes over medium-high heat until they are deeply golden and intensely crispy on all sides. Drain on paper towels.
- 2
Prepare Meats: Boil the pork belly until tender, cool, and slice thinly. Fry the Chả Cốm until golden and slice it.
- 3
Prepare Dipping Sauce (Crucial Step): In a small bowl, combine the pungent shrimp paste with sugar, lime juice, and minced chili. Whisk vigorously.
- 4
Temper the Sauce: Heat 2 tbsp of oil in a pan until shimmering. Pour the hot oil directly into the shrimp paste mixture. It will bubble up and cook the paste slightly, mellowing the smell and enhancing the flavor. Whisk again until frothy.
- 5
Arrange Platter: Use a flat bamboo tray lined with banana leaves if available. Arrange the crispy tofu, sliced pork, sausage, and blocks of pressed rice noodles neatly.
- 6
Serve: Pile the fresh herbs and cucumbers on the side. To eat, dip a piece of tofu, meat, or noodle into the frothy shrimp paste.
Plan it in Listahan
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