Bún Đậu Mắm Tôm Cuốn (Rolls)
70% chuẩn vị · Vietnamese
A creative twist on Bún Đậu Mắm Tôm where the components are rolled together in rice paper wrappers, offering a different way to enjoy the flavors, served with the classic dipping sauce.
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
- Rice paper wrappers1 pack (approx. 12-16 sheets)
- Vermicelli noodles (bún tươi)500g
- Firm tofu400g
- Pork belly300g
- Fermented shrimp paste (mắm tôm)150g
- Garlic4 cloves
- Chili peppers2
- Lime1
- Sugar1.5 tbsp
- Cooking oilfor frying
- Fresh herbs (mint, lettuce, perilla)1/2 bunch each
- Saltto taste
- Wateras needed
Các bước
- 1
Prepare the mắm tôm dipping sauce: Mash garlic and chili. Combine shrimp paste, mashed garlic and chili, sugar, and a splash of water. Stir well. Add lime juice. Adjust seasoning.
- 2
Cut tofu into thin strips and fry until golden brown and crispy. Drain.
- 3
Slice pork belly thinly and grill or pan-fry until cooked.
- 4
Prepare vermicelli noodles: Cook dried noodles or rinse fresh noodles. Cut into shorter lengths for easier rolling.
- 5
Prepare rice paper wrappers: Dip one wrapper in warm water until pliable. Lay flat.
- 6
Assemble the rolls: Layer a small amount of vermicelli, tofu strips, pork slices, and fresh herbs onto the softened rice paper. Fold the sides in and roll tightly. Repeat for all wrappers.
- 7
Serve the rolls immediately with the mắm tôm dipping sauce.
