Bún Đậu Mắm Tôm (Classic)
Món truyền thống · Vietnamese
A classic and beloved Vietnamese dish featuring vermicelli noodles, fried tofu, and various grilled or boiled meats, all served with a pungent fermented shrimp paste dipping sauce (mắm tôm).
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Vermicelli noodles (bún tươi)1kg
- Firm tofu1kg
- Pork belly500g
- Fermented shrimp paste (mắm tôm)200g
- Garlic5 cloves
- Chili peppers2-3
- Lime1
- Sugar2 tbsp
- Cooking oilfor frying
- Fresh herbs (mint, perilla, cilantro)1 bunch each
- Saltto taste
- Wateras needed
Các bước
- 1
Prepare the mắm tôm dipping sauce: Mash garlic and chili peppers. In a small bowl, combine fermented shrimp paste, mashed garlic and chili, sugar, and a splash of water. Stir well until sugar dissolves. Add a squeeze of lime juice. Taste and adjust seasoning.
- 2
Cut tofu into bite-sized cubes. Heat cooking oil in a wok or deep pan over medium-high heat. Fry tofu until golden brown and crispy on all sides. Drain on paper towels.
- 3
Slice pork belly into thin pieces. Grill or pan-fry the pork belly until cooked through and slightly crispy.
- 4
Prepare vermicelli noodles: If using fresh noodles, rinse them under cold water. If using dried, cook according to package instructions and drain.
- 5
Assemble the platter: Arrange the vermicelli noodles, fried tofu, and grilled pork belly on a large platter or individual plates. Serve with the prepared mắm tôm sauce and a side of fresh herbs.
