Bun dau mam tom – rice noodles with tofu and fermented shrimp sauce Recipe
Bun dau mam tom is one of the most distinctive street foods of Hanoi: a plate full of rice noodles, fried tofu, herbs and cucumber, served with an intense fermented shrimp sauce. It’s a dish that Vietnamese people either love or avoid completely – mainly because of the very strong smell of the sauce. The flavor, however, is surprisingly well balanced, especially when you dip the crispy tofu in the sauce with lime juice and sugar.
This dish captures the essence of Hanoi street food: simple ingredients arranged on one platter, brought to life by a bold, fermented shrimp sauce that you adjust to your own taste with lime and sugar.
Chef's tips
Drying the tofu very thoroughly before frying is key to getting a really crispy crust. Don’t overcrowd the pan – frying in smaller batches keeps the oil hot and prevents the tofu from soaking up too much fat.
How to serve
Serve bun dau mam tom family-style in the center of the table so everyone can assemble their own bites. Add extra lime wedges and sliced chili on the side so each person can customize the intensity of the sauce.
Ingredients
- rice noodles thin, vermicelli type - 300 g
- tofu firm, plain - 400 g
- cucumber sliced - 1 piece
- lettuce torn leaves - 0.5 heads
- fresh mint - 1 handful
- perilla (shiso) optional, if available - 1 handful
- mung bean sprouts optional - 100 g
- vegetable oil for frying the tofu - 6 tablespoons
- fermented shrimp paste mam tom - 4 tablespoons
- lime juice for the sauce - 3 tablespoons
- sugar - 2 tablespoons
- sparkling water to foam the sauce - 3 tablespoons
- garlic finely chopped - 2 cloves
- red chili finely chopped - 1 piece
Preparation
- Cook the rice noodles according to the instructions on the package, usually 3–5 minutes in boiling water. Drain, rinse with cold water and set aside to drain well.
- Pat the tofu very dry with paper towels, then cut into cubes or rectangles about 2–3 cm wide.
- Heat the oil in a pan over medium-high heat. Fry the tofu in batches for 6–8 minutes, turning, until golden and crispy on all sides. Drain on paper towels.
- Slice the cucumber, tear the lettuce into smaller pieces, rinse and dry the herbs. Rinse and drain the sprouts.
- Prepare the sauce: in a small bowl mix the fermented shrimp paste with sugar and lime juice. Add the garlic and chili, then pour in the sparkling water and stir vigorously with a spoon until the sauce foams slightly and becomes lighter in color.
- Taste the sauce – it should be intense and salty, but with clear sweetness and acidity. If needed, add more sugar or lime juice.
- On a large platter arrange small piles of rice noodles, then the crispy tofu, cucumber, lettuce, herbs and sprouts alongside.
- Serve everything with small bowls of shrimp sauce. Everyone at the table takes a piece of tofu, noodles and herbs, dips it in the sauce and eats it in small bites.
Storage
Store leftover noodles, tofu, vegetables and sauce separately in the fridge. Reheat the tofu briefly in a pan or oven to make it crispy again, and bring the sauce back to room temperature before serving.
The first time I tried bun dau mam tom I was unsure because of the smell of the sauce, but once I dipped the hot, crispy tofu into the foamy, limey paste, the flavors clicked together and I finally understood why this dish has so many devoted fans in Vietnam.
