Bun Dau Mam Tom

Bun Dau Mam Tom is a traditional Vietnamese dish that is deeply rooted in the country's culinary history. It originates from Northern Vietnam, particularly the bustling streets of Hanoi. A popular choice for a simple yet flavorful meal, this dish combines bun (rice noodles), dau (tofu), and mam tom (fermented shrimp paste), showcasing the vibrant flavors of Vietnamese street food.

History of the Dish

The history of Bun Dau Mam Tom dates back to the early 20th century. Traditionally, it was sold by street vendors in Hanoi who carried flexible bamboo poles on their shoulders, balancing baskets containing the simple ingredients. The dish has evolved over the years, from a modest meal for the working class to a beloved culinary experience enjoyed by locals and tourists alike. Its simplicity, yet intense flavor profile, captures the essence of Vietnamese ingenuity in transforming humble ingredients into something extraordinary.

Ingredients

• Bun (rice noodles)
• Dau (fried tofu)
• Mam Tom (fermented shrimp paste)
• Lime
• Sugar
• Chili
• Cucumber
• Herbs (perilla, mint, lemon balm)
• Cha Com (green rice pork sausage)
• Pork belly (optional)

Preparation

Making the Bun (Rice Noodles)

For the freshest experience, start by preparing your own bun or rice noodles. If unavailable, pre-made rice noodles from the market or store work perfectly fine. Soak the rice noodles in lukewarm water for about 20 minutes until they are soft.

Frying the Dau (Tofu)

Next, take your dau or tofu and cut it into small cubes. Heat oil in a pan over medium-high heat and fry the tofu until it turns golden on all sides, then set it aside to drain on a paper towel.

Preparing the Mam Tom (Shrimp Paste)

The mam tom can be quite pungent and intense. To prepare it as a dipping sauce, mix the shrimp paste with a bit of lime juice, a pinch of sugar, and sliced chili for a spicy kick. This combination helps mellow the shrimp paste's strong flavor.

Preparing the Accompaniments

Slice the cucumber and arrange it with the fresh herbs like perilla, mint, and lemon balm, to add freshness and texture to your meal. Optionally, you can include cha com and steamed pork belly slices to add richness and variety to the platter.

Cooking Process

Bring a pot of water to a boil, then add the soaked rice noodles and cook them for just a minute or so until they're tender. Drain, rinse with cold water, and set them aside. At the same time, make sure your tofu is ready, your fermented shrimp paste is properly mixed into a sauce, and all accompaniments are arranged.

Arranging Your Bun Dau Mam Tom Platter

This dish is served as a platter where each component complements the others. Arrange the noodles, golden cubes of tofu, prepared shrimp paste, and all accompaniments including cucumber, fresh herbs, slices of cha com, and optional pork belly, in separate sections on a large plate or bamboo tray.

Enjoying the Meal

Bun Dau Mam Tom is best enjoyed as a communal dining experience. Each person can customize their bites by picking a bit of everything. Dip the components into the shrimp paste sauce to fully enjoy the symphony of flavors—from the savory crunchiness of the tofu, the refreshing herbs, to the silky noodles. Whether you're a newcomer or a seasoned fan, this dish offers a delightful journey into the heart of Vietnamese street food culture, known for its bold tastes and communal spirit.

Tools and Tip

• Have a cooking timer handy to keep track of soaking and cooking times.
• For authenticity, serve in a bamboo tray for the full street food experience.