Bún đậu mắm tôm – Fermented shrimp paste with fried tofu and rice vermicelli
Bún đậu mắm tôm - Fermented shrimp paste with fried tofu and rice vermicelli
By Helen Le Published: November 19, 2012
- Cuisine: Vietnam
- 400 g block fresh firm tofu cubed (2x2 inch) and drained
- 3 tbsp fermented shrimp paste
- 2 tbsp sugar
- 1 lime/kumquat
- fresh red chili pepper sliced
- vegetable oi
- 1 kg rice vermicelli
- 300 g boiled pork belly thinly sliced (optional)
- 1 cucumber thinly sliced
- fresh herbs: Vietnamese balm “rau kinh gioi” (shiso)/Asian basils/holy basils
- Deep-fry the tofu cubes on medium high heat so that it is golden brown and crisp on the outside, yet still soft and moist on the inside. The trick is to use a generous amount of vegetable oil, and fry at 200C/400°F oil temperature. Rotate quickly just to brown the outside of the tofu cubes.
- Add sugar and hot pepper to the shrimp paste, adjust to taste. Add 1-2 tbsp hot oil from the frying tofu pan. Squeeze in fresh lime/kumquat juice while constantly stirring until it foams up into a sauce.
- To serve, cut deep-fried tofu into bite-sized pieces. Grapse a bit of everything (tofu, vermicelli, herbs and boiled pork /cucumber) and dip in the sauce.
Since 2011, I've passionately shared my cooking videos on social media to help food lovers make mouthwatering authentic Vietnamese dishes at home. I've been featured in many prestigious magazines and TV shows, playing different roles like a character, guest, and even a cooking show host. I'm also a proud author of best-selling cookbooks that have made their way into kitchens all over the world. You can grab my cookbooks in English, Vietnamese, or Chinese from tons of online stores and bookshops worldwide. Let's cook up some tasty adventures together!