BÚN ĐẬU MẮM TÔM | CHI TIẾT CÔNG THỨC PHA MẮM TÔM NGON ĐÚNG CHUẨN - CKK
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Bún Đậu Mắm Tôm is a beloved dish from northern Vietnam, showcasing the region's affinity for fresh ingredients and bold flavors. Traditionally enjoyed as a light lunch or snack, it features a harmonious balance of textures and tastes, with the rich umami of shrimp paste complementing the freshness of herbs and vegetables. This dish has gained popularity beyond Vietnam, inspiring variations in other countries, where it is often adapted to local tastes and available ingredients.
Ingredients
- ●vermicelli noodles
- ●tofu
- ●shrimp paste
- ●fresh herbs
- ●lettuce
- ●cucumber
- ●lime
- ●fried shallots
- ●chili
- ●fish sauce
- ●sugar
- ●garlic
- ●peanuts
- ●bean sprouts
- ●water
Instructions
- 1Boil water in a large pot and cook the vermicelli noodles until tender, about 3-5 minutes.
- 2Drain the noodles and rinse under cold water to stop cooking; set aside.
- 3Cut the tofu into cubes and pan-fry until golden brown on all sides, about 5-7 minutes.
- 4Prepare the shrimp paste by mixing it with a little water to create a dipping sauce consistency.
- 5Wash and dry the fresh herbs, lettuce, and cucumber; slice the cucumber into thin strips.
- 6Arrange the vermicelli noodles on a serving platter, topped with fried tofu, fresh herbs, lettuce, and cucumber.
- 7In a small bowl, combine shrimp paste, lime juice, sugar, and minced garlic to taste.
- 8Serve the dish with the dipping sauce on the side, garnished with fried shallots and chopped peanuts.
- 9Add fresh chili slices for heat, if desired.
- 10Enjoy the dish by wrapping ingredients in lettuce leaves with vermicelli and dipping in the sauce.
Ingredient Alternatives
shrimp paste
Healthier: soy sauce
Cheaper: fermented bean paste
Soy sauce offers a lower-calorie option while maintaining umami flavor.
tofu
Healthier: tempeh
Cheaper: cottage cheese
Tempeh is a protein-rich alternative, while cottage cheese is more affordable.
Techniques
boilingfrying
Equipment
potcolanderfrying panserving plattersmall bowls
🌶️🌶️🌶️Medium
Also Known As
Vietnamese Vermicelli with Tofu and Shrimp Paste
Ingredients
- ●2 cups banana flower, thinly sliced
- ●1 cup shredded carrots
- ●1/2 cup fresh mint leaves, chopped
- ●1/2 cup fresh cilantro, chopped
- ●1/4 cup roasted peanuts, crushed
- ●1/4 cup lime juice
- ●2 tbsp fish sauce
- ●1 tbsp sugar
- ●1/2 tsp chili flakes (optional)
- ●Salt to taste
Instructions
- 1Prepare the banana flower by removing the tough outer layers and slicing it thinly. Soak the slices in water with a little lime juice to prevent browning.
- 2In a large bowl, combine the sliced banana flower, shredded carrots, mint leaves, and cilantro.
- 3In a separate small bowl, whisk together the lime juice, fish sauce, sugar, chili flakes, and salt until the sugar is dissolved.
- 4Pour the dressing over the salad mixture and toss well to combine all ingredients evenly.
- 5Let the salad sit for about 10 minutes to allow the flavors to meld.
- 6Before serving, sprinkle the crushed roasted peanuts on top for added crunch.
- 7Serve chilled or at room temperature as a refreshing side dish or appetizer.
Equipment
mixing bowlwhiskknifecutting board
Ingredients
- ●1 kg banana flower, sliced
- ●500 g pork hocks, cut into pieces
- ●2 liters water
- ●2 tablespoons fish sauce
- ●1 tablespoon salt
- ●1 teaspoon black pepper
- ●2 tablespoons vegetable oil
- ●3 cloves garlic, minced
- ●1 onion, sliced
- ●2-3 red chili peppers, sliced (optional)
- ●Fresh herbs (cilantro, mint) for garnish
Instructions
- 1In a large pot, bring 2 liters of water to a boil.
- 2Add the pork hocks to the boiling water and cook for about 10 minutes to remove impurities. Drain and set aside.
- 3In the same pot, heat vegetable oil over medium heat. Add minced garlic and sliced onion, sauté until fragrant.
- 4Return the pork hocks to the pot, add fish sauce, salt, and black pepper. Stir well.
- 5Add the sliced banana flower to the pot and mix everything together.
- 6Pour in enough water to cover the ingredients, bring to a boil, then reduce heat to a simmer.
- 7Cover and let it cook for about 1.5 to 2 hours, or until the pork is tender.
- 8If using, add sliced chili peppers for a bit of heat and cook for an additional 5 minutes.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh herbs.
Equipment
large potcutting boardknifeladle
🌶️🌶️🌶️Low
Ingredients
- ●1 cup rice flour
- ●1/2 cup tapioca starch
- ●1 1/2 cups water
- ●1/2 tsp salt
- ●1/2 tsp sugar
- ●1/4 cup minced shrimp
- ●1/4 cup chopped scallions
- ●1/4 cup fried shallots
- ●1/4 cup fresh herbs (cilantro, mint)
- ●1/4 cup nuoc cham (Vietnamese dipping sauce)
Instructions
- 1In a mixing bowl, combine rice flour, tapioca starch, salt, and sugar.
- 2Gradually add water to the dry ingredients, whisking until smooth.
- 3Let the batter rest for about 30 minutes.
- 4Prepare a steamer and bring water to a boil.
- 5Grease small cups or ramekins and pour a thin layer of batter into each cup.
- 6Place a small amount of minced shrimp on top of the batter in each cup.
- 7Cover the steamer and steam the cups for about 10-12 minutes, or until the batter is set.
- 8Remove the cups from the steamer and let them cool slightly.
- 9Top each bánh bèo with chopped scallions and fried shallots.
- 10Serve with fresh herbs and nuoc cham for dipping.
Equipment
mixing bowlwhisksteamercups or ramekinsspatula
Ingredients
- ●500g hến (clams)
- ●10 sheets bánh tráng (rice paper)
- ●1/2 cup fresh herbs (mint, cilantro)
- ●1/4 cup roasted peanuts, crushed
- ●1 tbsp fish sauce
- ●1 tbsp lime juice
- ●1 tsp sugar
- ●1/2 tsp chili flakes
- ●1/2 cup bean sprouts
- ●1 cucumber, julienned
Instructions
- 1Rinse the clams thoroughly under cold water to remove any sand or grit.
- 2In a pot, steam the clams over medium heat until they open, about 5-7 minutes. Discard any that do not open.
- 3Remove the clams from their shells and chop them coarsely. Set aside.
- 4In a bowl, mix the chopped clams with fish sauce, lime juice, sugar, and chili flakes. Adjust seasoning to taste.
- 5Soak the rice paper sheets in warm water for about 10 seconds until soft, then lay them flat on a clean surface.
- 6Place a small amount of the clam mixture in the center of each rice paper sheet.
- 7Top with fresh herbs, crushed peanuts, bean sprouts, and julienned cucumber.
- 8Fold the sides of the rice paper over the filling and roll tightly to form a spring roll.
- 9Repeat with the remaining ingredients.
- 10Serve the rolls with extra lime wedges and dipping sauce if desired.
Equipment
potbowlclean surface for rolling
🌶️🌶️🌶️Low
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