Bún Mắm Tôm, a vibrant and flavorful Vietnamese vermicelli noodle dish, is a true testament to the country's rich culinary heritage. This iconic street food, particularly popular in the bustling streets of Saigon, offers a complex and unforgettable taste experience. The pungent aroma of fermented shrimp paste, the sweet and sour notes of the dipping sauce, and the satisfying chew of the rice vermicelli combine to create a dish that’s both intensely delicious and surprisingly addictive. Its unique flavor profile might seem intimidating to some, but the reward is well worth the adventurous palate. The seemingly simple components—noodles, shrimp paste, vegetables, and protein—work in perfect harmony to deliver a culinary masterpiece.
This recipe unveils the secrets to crafting an authentic and incredibly flavorful Bún Mắm Tôm at home. Forget the long queues and travel – we’ll guide you through each step, ensuring you create a Saigon street food experience in your own kitchen. Let's dive into the detailed, step-by-step instructions to recreate this sensational dish!
Tools Needed
- pots
- pans
- knife
- cutting board
- mortar and pestle
Ingredients
- Vermicelli noodles: 1 kg
- Pork belly (Que ba lo): 550g
- Shrimp: 300g
- Tofu: 5 pieces
- Catfish: 500g
- Fermented shrimp paste (Mắm tôm)
- Shallots
- Garlic
- Chili
- Sugar
- Fish sauce
- MSG
- Lemon
- Herbs (dill, rau răm)
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Boil the pork belly until cooked. Then transfer to cold water to keep it crispy.
- Prepare a new pot of water, add shallots, seasoning, and salt. Boil the pork belly again for 15-17 minutes over medium heat, uncovered.
- After 17 minutes, remove the pork belly and place it in ice water.
- Slice the tofu. Fry until crispy if desired.
- Boil the shrimp for about 4 minutes until cooked, then transfer to ice water.
Step 2. Make the Fermented Shrimp Paste Sauce
- Crush garlic and chili. Mix with shrimp paste, sugar, fish sauce, MSG, and lemon juice.
Step 3. Cook the Noodles
- Cook vermicelli noodles according to package directions.
Step 4. Assemble and Serve
- Arrange vermicelli, boiled pork, shrimp, tofu, herbs, and fermented shrimp paste sauce.
Read more: Authentic Vietnamese Fish Noodle Soup (Bun Ca Nuc) Recipe
Tips
- To ensure crispy pork belly, blanch it first and then boil it uncovered over medium heat.
- Adding sugar to the shrimp paste helps to balance the saltiness and prevent the garlic and chili from splashing while pounding.
Nutrition
- Calories: approximately 2500-3000
- Fat: 80-100g
- Carbs: 250-300g
- Protein: 100-120g
FAQs
1. What is fermented shrimp paste (mắm tôm) and does it smell strong?
Mắm tôm is a pungent Vietnamese condiment made from fermented shrimp. Yes, it has a strong, umami-rich aroma that some find initially off-putting, but it's a key element of the dish's flavor.
2. Can I substitute mắm tôm if I don't have access to it?
While there's no perfect substitute, some cooks use fish sauce (nước mắm) with a touch of shrimp paste or anchovy paste for a similar savory depth. However, the flavor profile will be noticeably different.
3. What type of protein is traditionally used in Bún Mắm Tôm?
Pork belly (thịt ba chỉ) is most common, offering a rich, fatty counterpoint to the pungent mắm tôm. However, you can also use grilled shrimp, shredded pork, or even tofu for a vegetarian option.
So there you have it – your very own bowl of authentic Bún Mắm Tôm, ready to transport your taste buds to the vibrant streets of Saigon. This recipe proves that even the most seemingly complex dishes can be surprisingly achievable with a little guidance. Now go forth and enjoy the delicious rewards of your culinary adventure!