Bun Dau Mam Tom Recipe – Easy Vietnamese Street Food

Crispy golden tofu, tender rice noodles, fresh herbs and a bold, savoury dipping sauce: Bún đậu mắm tôm brings the flavours of Vietnamese street food to your table. Particularly popular in Hanoi, this dish is made for sharing and enjoying one delicious bite at a time.

With this Bun Dau Mam Tom recipe, you can recreate the dish at home. Follow our step-by-step guide to prepare the toppings, mix the distinctive fermented shrimp paste dip and, if you like, turn dried rice noodles into bite-sized noodle blocks.

1. Origins and Food Culture

Bun Dau Mam Tom originated in northern Vietnam and is closely associated with Hanoi’s street food culture. The original dish was simple: white rice noodles, golden fried tofu and a small bowl of mắm tôm, a strongly flavoured fermented shrimp paste.

Over time, more accompaniments were added, including boiled pork, chả cốm, Vietnamese sausage with cartilage and fried spring rolls. Chả cốm are savoury pork patties made with young green sticky rice flakes.

Traditionally, the ingredients are arranged on a round bamboo tray lined with a banana leaf. Everyone shares the platter, dipping individual pieces into the sauce.

2. What Does Bun Dau Mam Tom Taste Like?

The appeal lies in its contrasting textures and flavours: tofu that is crisp outside and soft inside, tender pork, delicate rice noodles and savoury chả cốm patties.

The mắm tôm dip brings everything together. Rich in umami, this fermented shrimp paste has an intense aroma and a salty flavour. Citrus juice adds freshness, sugar balances the seasoning and fresh chilli provides heat. Vietnamese balm and perilla leaves add their distinctive herbal notes.

If you are trying mắm tôm for the first time, start with a small amount of dip and adjust the seasoning to your taste.

3. Difficulty Level

Difficulty: Easy

The main techniques are straightforward: cooking noodles, boiling pork, frying tofu and mixing a dipping sauce.

Making pressed noodle blocks requires a little more care, but loose rice noodles work just as well for an easy homemade version.

4. Ingredients

Main ingredients

• 300 g dried rice vermicelli, or a correspondingly larger amount of fresh rice noodles or fresh bún lá
• 4–5 small blocks of fresh tofu, depending on size
• 400 g boneless pork hock or pork belly
• 200–300 g chả cốm, Vietnamese pork patties with green sticky rice flakes
• Neutral cooking oil for frying
• 1–2 shallots and a little salt for cooking the pork

For the fermented shrimp paste dip

• 4–5 tbsp mắm tôm, Vietnamese fermented shrimp paste
• Up to 2 tbsp sugar, to taste
• 1 tbsp clear rice spirit, optional
• Juice of 2–3 calamansi or sour kumquats, or approximately 1 lime
• 1–2 fresh chillies, finely chopped
• 1–2 tbsp hot cooking oil

To serve

• Vietnamese balm, known as kinh giới
• Perilla leaves, known as tía tô
• Thai basil
• Fresh cucumber

Note: Fermented shrimp paste is highly concentrated, and its saltiness varies between brands. Add the sugar and citrus juice gradually, tasting as you go.

5. How to Make Bun Dau Mam Tom

Step 1: Prepare the Rice Noodles

Choose one of the following methods, depending on the noodles available.

Method 1: Using fresh pressed rice noodles

Fresh bún lá are rice noodles formed into flat blocks. Cut them into bite-sized pieces with a knife or kitchen scissors, then arrange them on a plate.

Method 2: Using loose rice noodles

Prepare fresh rice noodles according to the package instructions and arrange them in small portions.

For dried rice vermicelli, cook according to the package instructions. Rinse briefly under cold water, drain thoroughly and serve as loose noodles.

Method 3: Making pressed noodle blocks from dried noodles

1. Cook the noodles: Follow the package instructions. The noodles should be fully cooked and soft without falling apart.
2. Transfer while hot: Drain briefly and immediately spread the hot noodles evenly in a shallow, heatproof tray. Do not rinse them with cold water for this method.
3. Press firmly: Place a second suitable tray on top and weigh it down with a clean, stable object.
4. Cool and slice: Once the noodles have cooled and hold together, remove them from the tray and cut into bite-sized pieces with a sharp knife.

Tip: Results depend on the type and composition of the noodles. If they do not hold their shape, simply serve them loose.

Step 2: Cook the Pork

Peel and lightly crush the shallots. If using boneless pork hock, tie it into a compact roll with kitchen string to make it easier to slice neatly.

If desired, blanch the pork in boiling water for approximately 2 minutes. Discard the water and refill the pot with fresh water.

Add the shallots and approximately ½ tsp salt. Simmer gently until the pork is fully cooked. Cooking time depends on the cut, thickness and size of the meat; larger pieces may need longer than 25–30 minutes.

Remove the pork, allow it to cool briefly and cut into thin slices. For a firmer texture, you can briefly place the cooked meat in a clean bowl of ice water before slicing.

Step 3: Fry the Tofu and Chả Cốm

Pat the tofu thoroughly dry and cut it into bite-sized cubes or rectangles.

Heat a generous amount of neutral oil in a deep frying pan. The oil should be hot but not smoking. Fry the tofu in batches over medium-high heat until golden and crisp on all sides.

Remove and drain on a wire rack or kitchen paper.

Prepare the chả cốm according to the package instructions, frying until golden on both sides. If the patties are raw, make sure they are fully cooked in the centre. Cut into bite-sized slices.

Step 4: Make the Mắm Tôm Dip

Place the fermented shrimp paste in a bowl. Stir in some of the sugar and the optional rice spirit.

Gradually add the citrus juice, whisking vigorously with chopsticks or a small whisk until fine bubbles form.

Carefully stir in the hot, non-smoking oil. Add the chopped chillies, then adjust the flavour with the remaining sugar and citrus juice.

Important: Hot oil adds richness, but it does not replace thorough heating. Follow the preparation instructions on your shrimp paste packaging. If cooking is required, first heat the paste thoroughly in a small saucepan with a little water, stirring evenly, then finish seasoning the dip.

Step 5: Arrange and Serve

Wash and slice the cucumber. Wash the herbs carefully and drain well.

Arrange the rice noodles, crispy tofu, sliced pork, chả cốm, cucumber and herbs on a large platter or a food-safe bamboo serving tray.

Serve the mắm tôm dip in small bowls alongside the platter. Combine a piece of tofu, noodles or pork with fresh herbs, then dip to taste.

For the best texture, serve while the tofu and chả cốm are still hot and crisp.

6. Where to Buy the Ingredients in Germany

Many of the ingredients are available at Asian supermarkets or Vietnamese grocery shops. For specialist items, check Vietnamese online food shops. Availability varies by store.

Tip: If you cannot find chả cốm, make a simpler platter with rice noodles, fried tofu, pork and fresh herbs. These ingredients pair beautifully with the bold dip.

7. Frequently Asked Questions

Why add hot oil to the fermented shrimp paste dip?

Hot oil gives the dip a richer flavour and fuller mouthfeel. It can change the aroma of the paste, but it does not reliably make it free from harmful microorganisms. Always follow the product’s preparation instructions.

What is the key to making pressed rice noodle blocks?

Transfer and press the noodles immediately after cooking, while they are still hot. Do not rinse them with cold water for this method. The result also depends on the noodle variety you use.

How do you make tofu crispy outside but soft inside?

Pat the tofu thoroughly dry and fry it in sufficiently hot oil. Work in batches so the oil temperature does not drop too much. Remove the tofu when it is golden and crisp; frying it for too long can dry out the centre.

Is Bun Dau Mam Tom vegetarian?

The traditional version is not vegetarian. Mắm tôm contains shrimp, and the platter also includes pork and chả cốm.

For a plant-based variation, leave out the meat and serve the tofu, noodles and herbs with a dip made from soy sauce, lime juice, sugar and chilli. The flavour will be different from the traditional dish.

Chau Tran

Content Manager

Mit über 10 Jahren Erfahrung im Schreiben über Kulinarik, Reisen und E-Commerce glaube ich daran, dass die Kraft von Worten in ihrer Authentizität liegt. Mein Ziel bei VietNatur ist es, einen ganzheitlichen Blick auf vietnamesische Agrarprodukte zu vermitteln — von den realen Produkten selbst bis hin zu den kulinarischen Kulturgeschichten, die sich dahinter verbergen. Ich bin überzeugt, dass Transparenz über die Herkunft internationalen Kundinnen und Kunden hilft, den Produkten mehr Vertrauen und Wertschätzung entgegenzubringen.