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Bun Dau Mam Tom

Bun Dau Mam Tom

Learn how to make Bun Dau Mam Tom with crispy tofu, rice noodles, fresh herbs, and authentic Vietnamese flavors using this easy recipe.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: Chinese
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 14 ounces rice vermicelli noodles
  • 14 ounces firm tofu
  • 3 tablespoons vegetable oil
  • 4 tablespoons fermented shrimp paste mam tom
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • 1 cup fresh mint leaves
  • 1 cup fresh perilla leaves
  • 1 medium cucumber sliced
  • 1 green chili sliced
  • 2 tablespoons fried shallots
  • 2 cloves garlic minced

Equipment

  • Large pot
  • Frying pan
  • Mixing bowl
  • Knife
  • Cutting board
  • Serving platter
  • Tongs

Method
 

Step 1: Cook the Noodles
  1. Boil rice vermicelli according to package directions. Drain, rinse with cold water, and set aside to cool.
    Cooking Rice Vermicelli for Bun Dau Mam Tom
Step 2: Prepare the Tofu
  1. Cut tofu into cubes and pat dry thoroughly before frying for maximum crispiness and better texture.
    Preparing Tofu for Bun Dau Mam Tom
Step 3: Fry Until Crispy
  1. Heat oil in a pan and fry tofu cubes until golden brown and crispy on all sides.
    Frying Crispy Golden Tofu
Step 4: Mix the Sauce
  1. Combine shrimp paste, lime juice, sugar, garlic, and chili in a bowl. Stir until well blended.
    Mixing Traditional Mam Tom Sauce
Step 5: Prepare Fresh Vegetables
  1. Wash herbs thoroughly and slice cucumber into thin pieces for easy serving and fresh flavor.
    Preparing Fresh Herbs and Vegetables
Step 6: Assemble and Serve
  1. Arrange noodles, tofu, herbs, cucumber, and dipping sauce on a platter. Sprinkle fried shallots before serving.
    Assembling Bun Dau Mam Tom Platter

Notes

For the best flavor, serve immediately while the tofu remains crispy and the herbs stay fresh.