Bún Đậu Mắm Tôm
Bữa sáng • Việt Nam
Về Bún Đậu Mắm Tôm
Vermicelli with fried tofu and fermented shrimp paste — Hanoi cult favorite
How to Make Bún Đậu Mắm Tôm (Traditional & Healthy Version)
Bún Đậu Mắm Tôm is a beloved Vietnamese breakfast dish celebrated for its vibrant flavors, unique aromas, and cultural significance. Originating from Northern Vietnam, particularly Hanoi, this meal features rice vermicelli noodles (bún), crisp fried tofu (đậu), fresh herbs, and the signature fermented shrimp paste (mắm tôm) dipping sauce. The combination of textures and tastes makes it a memorable culinary adventure for food lovers globally. Traditionally served on woven trays, Bún Đậu Mắm Tôm is often enjoyed in lively markets or family gatherings, highlighting Vietnam's communal dining culture. The interplay of savory pork, creamy tofu, refreshing herbs, and pungent, umami-rich mắm tôm sauce creates a harmony that embodies the essence of Vietnamese cuisine. This dish is a great choice for those seeking an authentic, healthy, and protein-rich Vietnamese breakfast that offers both nutrition and a deep connection to Vietnam's culinary heritage.
Ingredients(for 1 personal tray with a portion of noodles, tofu, pork, herbs, and dipping sauce)
- 200g Rice vermicelli noodles (bún)
- 200g Firm tofu (đậu phụ)
- 150g Pork belly (thịt ba chỉ)
- 2 tbsp Fermented shrimp paste (mắm tôm)
- 1 cup Fresh herbs (perilla, mint, Vietnamese balm)
- 1 small Cucumber (sliced)
- 1 Lime (for serving)
- 1 Chili (sliced, optional for heat) - optional
- 1/2 tsp Sugar (to balance sauce)
- 2 tbsp Cooking oil (for frying tofu)
Instructions
- 1
Prepare rice vermicelli noodles according to package instructions. Rinse under cold water and drain well.
5 minutes
Use fresh noodles for best texture if available.
- 2
Cut tofu into bite-sized cubes. Heat cooking oil in a pan and fry the tofu until golden and crispy on all sides. Remove and drain excess oil on paper towels.
7 minutes
Pat tofu dry before frying for extra crispiness.
- 3
Boil pork belly in lightly salted water until cooked through (about 10 minutes). Let cool slightly, then thinly slice.
10 minutes
Chill pork before slicing for neater cuts.
- 4
Prepare the mắm tôm sauce: In a bowl, whisk together fermented shrimp paste, sugar, juice of half a lime, and sliced chili. Add a splash of hot oil and mix until frothy.
3 minutes
Whisk vigorously to aerate the sauce and mellow its flavor.
Why This Dish is Healthy
This dish is a healthy choice because it combines lean proteins, plant-based ingredients, and abundant fresh vegetables and herbs. It is lower in unhealthy fats, especially if you use minimal oil for frying tofu. The use of fermented foods supports gut health, and the balance of macronutrients makes it a satisfying and nutritious breakfast. Portion control is easy, and most components are naturally gluten- and dairy-free.
Bún Đậu Mắm Tôm offers a balanced intake of macronutrients with lean pork for protein, tofu for plant-based protein and calcium, and a variety of fresh herbs for antioxidants and vitamins. The rice vermicelli is a light carbohydrate source, while the inclusion of cucumber and herbs adds fiber, vitamin C, and phytonutrients. The dish is low in saturated fat and features fermented shrimp paste, which provides beneficial probiotics for digestive health.
Pro Tips
- 💡Pat tofu dry thoroughly before frying for maximum crispiness.
- 💡Customize the mắm tôm sauce to your taste with lime and sugar.
- 💡Use a variety of herbs for authentic flavor and nutritional boost.
Storage & Serving
Best enjoyed fresh. Leftovers should be stored separately: refrigerate tofu, pork, and noodles in airtight containers for up to 2 days. Herbs and cucumber should be kept dry and used within a day. Reheat tofu and pork before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 165.0 kcal |
| Protein | 10.0 g |
| Carbohydrates | 16.0 g |
| Total Fat | 7.0 g |
| Fiber | 2.0 g |
