{"id":13853,"date":"2026-10-16T14:05:19","date_gmt":"2026-10-16T07:05:19","guid":{"rendered":"https:\/\/vietnatur.de\/bun-dau-mam-tom-recipe-easy-vietnamese-street-food\/"},"modified":"2026-10-16T14:20:08","modified_gmt":"2026-10-16T07:20:08","slug":"bun-dau-mam-tom-recipe","status":"publish","type":"post","link":"https:\/\/vietnatur.de\/en\/bun-dau-mam-tom-recipe\/","title":{"rendered":"Bun Dau Mam Tom Recipe \u2013 Easy Vietnamese Street Food"},"content":{"rendered":"

Crispy golden tofu, tender rice noodles, fresh herbs and a bold, savoury dipping sauce: B\u00fan \u0111\u1eadu m\u1eafm t\u00f4m<\/strong> 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.<\/em><\/p>\n

With this Bun Dau Mam Tom recipe<\/strong>, 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.<\/em><\/p>\n

\"\"<\/p>\n

1. Origins and Food Culture<\/h2>\n

Bun Dau Mam Tom originated in northern Vietnam and is closely associated with Hanoi\u2019s street food culture. The original dish was simple: white rice noodles, golden fried tofu and a small bowl of m\u1eafm t\u00f4m<\/strong>, a strongly flavoured fermented shrimp paste.<\/p>\n

Over time, more accompaniments were added, including boiled pork, ch\u1ea3 c\u1ed1m, Vietnamese sausage with cartilage and fried spring rolls. Ch\u1ea3 c\u1ed1m are savoury pork patties made with young green sticky rice flakes.<\/p>\n

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.<\/p>\n

2. What Does Bun Dau Mam Tom Taste Like?<\/h2>\n

The appeal lies in its contrasting textures and flavours: tofu that is crisp outside and soft inside, tender pork, delicate rice noodles and savoury ch\u1ea3 c\u1ed1m patties.<\/p>\n

The m\u1eafm t\u00f4m 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.<\/p>\n

If you are trying m\u1eafm t\u00f4m for the first time, start with a small amount of dip and adjust the seasoning to your taste.<\/p>\n

3. Difficulty Level<\/h2>\n

Difficulty: Easy<\/strong><\/p>\n

The main techniques are straightforward: cooking noodles, boiling pork, frying tofu and mixing a dipping sauce.<\/p>\n

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

4. Ingredients<\/h2>\n

Main ingredients<\/h3>\n
    \n
  • 300 g dried rice vermicelli, or a correspondingly larger amount of fresh rice noodles or fresh b\u00fan l\u00e1<\/li>\n
  • 4\u20135 small blocks of fresh tofu, depending on size<\/li>\n
  • 400 g boneless pork hock or pork belly<\/li>\n
  • 200\u2013300 g ch\u1ea3 c\u1ed1m, Vietnamese pork patties with green sticky rice flakes<\/li>\n
  • Neutral cooking oil for frying<\/li>\n
  • 1\u20132 shallots and a little salt for cooking the pork<\/li>\n<\/ul>\n

    For the fermented shrimp paste dip<\/h3>\n
      \n
    • 4\u20135 tbsp m\u1eafm t\u00f4m, Vietnamese fermented shrimp paste<\/li>\n
    • Up to 2 tbsp sugar, to taste<\/li>\n
    • 1 tbsp clear rice spirit, optional<\/li>\n
    • Juice of 2\u20133 calamansi or sour kumquats, or approximately 1 lime<\/li>\n
    • 1\u20132 fresh chillies, finely chopped<\/li>\n
    • 1\u20132 tbsp hot cooking oil<\/li>\n<\/ul>\n

      To serve<\/h3>\n
        \n
      • Vietnamese balm, known as kinh gi\u1edbi<\/li>\n
      • Perilla leaves, known as t\u00eda t\u00f4<\/li>\n
      • Thai basil<\/li>\n
      • Fresh cucumber<\/li>\n<\/ul>\n

        Note:<\/strong> Fermented shrimp paste is highly concentrated, and its saltiness varies between brands. Add the sugar and citrus juice gradually, tasting as you go.<\/p>\n

        5. How to Make Bun Dau Mam Tom<\/h2>\n

        Step 1: Prepare the Rice Noodles<\/h3>\n

        Choose one of the following methods, depending on the noodles available.<\/p>\n

        Method 1: Using fresh pressed rice noodles<\/h4>\n

        Fresh b\u00fan l\u00e1 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.<\/p>\n

        Method 2: Using loose rice noodles<\/h4>\n

        Prepare fresh rice noodles according to the package instructions and arrange them in small portions.<\/p>\n

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

        Method 3: Making pressed noodle blocks from dried noodles<\/h4>\n
          \n
        1. Cook the noodles:<\/strong> Follow the package instructions. The noodles should be fully cooked and soft without falling apart.<\/li>\n
        2. Transfer while hot:<\/strong> Drain briefly and immediately spread the hot noodles evenly in a shallow, heatproof tray. Do not rinse them with cold water for this method.<\/li>\n
        3. Press firmly:<\/strong> Place a second suitable tray on top and weigh it down with a clean, stable object.<\/li>\n
        4. Cool and slice:<\/strong> Once the noodles have cooled and hold together, remove them from the tray and cut into bite-sized pieces with a sharp knife.<\/li>\n<\/ol>\n

          Tip:<\/strong> Results depend on the type and composition of the noodles. If they do not hold their shape, simply serve them loose.<\/p>\n

          Step 2: Cook the Pork<\/h3>\n

          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.<\/p>\n

          If desired, blanch the pork in boiling water for approximately 2 minutes. Discard the water and refill the pot with fresh water.<\/p>\n

          Add the shallots and approximately \u00bd 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\u201330 minutes.<\/p>\n

          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.<\/p>\n

          Step 3: Fry the Tofu and Ch\u1ea3 C\u1ed1m<\/h3>\n

          Pat the tofu thoroughly dry and cut it into bite-sized cubes or rectangles.<\/p>\n

          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.<\/p>\n

          Remove and drain on a wire rack or kitchen paper.<\/p>\n

          Prepare the ch\u1ea3 c\u1ed1m 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.<\/p>\n

          Step 4: Make the M\u1eafm T\u00f4m Dip<\/h3>\n

          Place the fermented shrimp paste in a bowl. Stir in some of the sugar and the optional rice spirit.<\/p>\n

          Gradually add the citrus juice, whisking vigorously with chopsticks or a small whisk until fine bubbles form.<\/p>\n

          Carefully stir in the hot, non-smoking oil. Add the chopped chillies, then adjust the flavour with the remaining sugar and citrus juice.<\/p>\n

          Important:<\/strong> 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.<\/p>\n

          Step 5: Arrange and Serve<\/h3>\n

          Wash and slice the cucumber. Wash the herbs carefully and drain well.<\/p>\n

          Arrange the rice noodles, crispy tofu, sliced pork, ch\u1ea3 c\u1ed1m, cucumber and herbs on a large platter or a food-safe bamboo serving tray.<\/p>\n

          Serve the m\u1eafm t\u00f4m dip in small bowls alongside the platter. Combine a piece of tofu, noodles or pork with fresh herbs, then dip to taste.<\/p>\n

          For the best texture, serve while the tofu and ch\u1ea3 c\u1ed1m are still hot and crisp.<\/p>\n

          6. Where to Buy the Ingredients in Germany<\/h2>\n

          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.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n
          Ingredient<\/th>\nWhat to look for<\/th>\n<\/tr>\n
          M\u1eafm t\u00f4m<\/strong><\/td>\nLook for \u201cVietnamese fermented shrimp paste\u201d or \u201cM\u1eafm t\u00f4m\u201d. It is different from liquid fish sauce.<\/td>\n<\/tr>\n
          Rice noodles<\/strong><\/td>\nLook for \u201crice vermicelli\u201d, \u201cReisvermicelli\u201d or \u201cB\u00fan\u201d. Some varieties work better than others for pressing into blocks.<\/td>\n<\/tr>\n
          Fresh tofu<\/strong><\/td>\nChoose plain, medium-firm tofu, preferably fresh tofu packed in water.<\/td>\n<\/tr>\n
          Pork<\/strong><\/td>\nAsk a butcher for fresh, uncured boneless pork hock or pork belly: \u201cungep\u00f6kelte Schweinshaxe ohne Knochen\u201d or \u201cSchweinebauch\u201d.<\/td>\n<\/tr>\n
          Ch\u1ea3 c\u1ed1m<\/strong><\/td>\nCheck the chilled or frozen section of Vietnamese grocery shops.<\/td>\n<\/tr>\n
          Vietnamese balm<\/strong><\/td>\nLook for \u201cKinh gi\u1edbi\u201d or \u201cvietnamesische Melisse\u201d in specialist Asian fresh produce sections.<\/td>\n<\/tr>\n
          Perilla leaves<\/strong><\/td>\nLook for \u201cT\u00eda t\u00f4\u201d, \u201cPerilla\u201d or, in some shops, \u201cShiso\u201d.<\/td>\n<\/tr>\n
          Calamansi or sour kumquats<\/strong><\/td>\nCheck Asian grocery shops when in season. Lime juice is a convenient alternative.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

          Tip:<\/strong> If you cannot find ch\u1ea3 c\u1ed1m, make a simpler platter with rice noodles, fried tofu, pork and fresh herbs. These ingredients pair beautifully with the bold dip.<\/p>\n

          7. Frequently Asked Questions<\/h2>\n

          Why add hot oil to the fermented shrimp paste dip?<\/h3>\n

          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\u2019s preparation instructions.<\/p>\n

          What is the key to making pressed rice noodle blocks?<\/h3>\n

          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.<\/p>\n

          How do you make tofu crispy outside but soft inside?<\/h3>\n

          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.<\/p>\n

          Is Bun Dau Mam Tom vegetarian?<\/h3>\n

          The traditional version is not vegetarian. M\u1eafm t\u00f4m contains shrimp, and the platter also includes pork and ch\u1ea3 c\u1ed1m.<\/p>\n

          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.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Crispy golden tofu, tender rice noodles, fresh herbs and a bold, savoury dipping sauce: B\u00fan \u0111\u1eadu m\u1eafm t\u00f4m 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 […]<\/p>\n","protected":false},"author":9,"featured_media":13850,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[139],"tags":[],"class_list":["post-13853","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"featured_image_src":{"landsacpe":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/bun-dau-mam-tom-mit-fermentierter-garnelenpaste-1140x445.jpg",1140,445,true],"list":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/bun-dau-mam-tom-mit-fermentierter-garnelenpaste-463x348.jpg",463,348,true],"medium":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/bun-dau-mam-tom-mit-fermentierter-garnelenpaste-300x214.jpg",300,214,true],"full":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/bun-dau-mam-tom-mit-fermentierter-garnelenpaste.jpg",1200,855,false]},"jetpack_featured_media_url":"https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/bun-dau-mam-tom-mit-fermentierter-garnelenpaste.jpg","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":13391,"url":"https:\/\/vietnatur.de\/en\/bun-bo-hue-recipe\/","url_meta":{"origin":13853,"position":0},"title":"Authentic B\u00fan B\u00f2 Hu\u1ebf Recipe","author":"Truc Huynh","date":"September 27, 2026","format":false,"excerpt":"B\u00fan B\u00f2 Hu\u1ebf brings the flavors of central Vietnam together in one bowl: rich broth, fragrant lemongrass, tender meat, and thick rice noodles. This recipe takes you through each step, with tips for finding the ingredients in Germany. 1. Origins & culture Hu\u1ebf was once the capital of the Nguy\u1ec5n\u2026","rel":"","context":"In "Recipes & Everyday Use"","block_context":{"text":"Recipes & Everyday Use","link":"https:\/\/vietnatur.de\/en\/blog\/recipes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/09\/bun-bo-hue.jpeg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/09\/bun-bo-hue.jpeg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/09\/bun-bo-hue.jpeg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/09\/bun-bo-hue.jpeg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/09\/bun-bo-hue.jpeg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":13834,"url":"https:\/\/vietnatur.de\/en\/bun-cha-recipe-hanoi\/","url_meta":{"origin":13853,"position":1},"title":"Bun Cha Recipe: Hanoi Grilled Pork with Noodles","author":"Truc Huynh","date":"October 16, 2026","format":false,"excerpt":"Love Vietnamese food and want to recreate a Hanoi favourite at home? This Bun Cha recipe combines aromatic grilled pork belly and juicy pork patties with delicate rice noodles, fresh herbs and a mild, sweet-and-sour fish sauce. What makes B\u00fan ch\u1ea3 H\u00e0 N\u1ed9i special is the way it is served.\u2026","rel":"","context":"In \"calendar\"","block_context":{"text":"calendar","link":"https:\/\/vietnatur.de\/en\/tag\/calendar-en\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/bun-cha-rezept-vietnamesische-fleischbaellchen.jpeg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/bun-cha-rezept-vietnamesische-fleischbaellchen.jpeg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/bun-cha-rezept-vietnamesische-fleischbaellchen.jpeg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/bun-cha-rezept-vietnamesische-fleischbaellchen.jpeg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/bun-cha-rezept-vietnamesische-fleischbaellchen.jpeg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":13556,"url":"https:\/\/vietnatur.de\/en\/goi-cuon-recipe\/","url_meta":{"origin":13853,"position":2},"title":"Summer Rolls with Shrimp & Pork \u2013 Recipe","author":"Chau Tran","date":"October 4, 2026","format":false,"excerpt":"Fresh herbs, tender shrimp and thinly sliced pork wrapped in soft rice paper: Vietnamese summer rolls are light, colourful and full of flavour. This easy recipe shows you how to make them at home, with three delicious dipping sauces to choose from. Serve them as a starter, a light main\u2026","rel":"","context":"In "Recipes & Everyday Use"","block_context":{"text":"Recipes & Everyday Use","link":"https:\/\/vietnatur.de\/en\/blog\/recipes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/goi-cuon-vietnamesische-sommerrollen-rezept-vietnatur.jpeg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/goi-cuon-vietnamesische-sommerrollen-rezept-vietnatur.jpeg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/goi-cuon-vietnamesische-sommerrollen-rezept-vietnatur.jpeg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":13590,"url":"https:\/\/vietnatur.de\/en\/mi-quang-recipe-with-shrimp-and-pork\/","url_meta":{"origin":13853,"position":3},"title":"M\u00ec Qu\u1ea3ng Recipe with Shrimp and Pork","author":"Truc Huynh","date":"October 7, 2026","format":false,"excerpt":"Discover the flavours of Central Vietnam with this M\u00ec Qu\u1ea3ng recipe. Wide rice noodles are topped with succulent shrimp, savoury pork belly and a small amount of richly seasoned broth. Roasted peanuts, fresh herbs and crispy rice crackers bring contrasting textures to every bite. Follow these steps to recreate this\u2026","rel":"","context":"In "Recipes & Everyday Use"","block_context":{"text":"Recipes & Everyday Use","link":"https:\/\/vietnatur.de\/en\/blog\/recipes\/"},"img":{"alt_text":"M\u00ec Qu\u1ea3ng Rezept mit Garnelen und Schweinefleisch","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/Rezept-mi-quang.jpeg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/Rezept-mi-quang.jpeg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/Rezept-mi-quang.jpeg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/Rezept-mi-quang.jpeg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/Rezept-mi-quang.jpeg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":13843,"url":"https:\/\/vietnatur.de\/en\/com-ga-hoi-an-recipe\/","url_meta":{"origin":13853,"position":4},"title":"Hoi An Chicken Rice Recipe \u2013 Make C\u01a1m G\u00e0 H\u1ed9i An at Home","author":"Chau Tran","date":"October 16, 2026","format":false,"excerpt":"Golden rice, tender shredded chicken and a crunchy green papaya salad: C\u01a1m G\u00e0 H\u1ed9i An brings the flavours of central Vietnam to your table. This beloved dish combines savoury chicken rice with fresh herbs and a rich sauce known locally as \u201cn\u01b0\u1edbc m\u1ea1\u201d. The secret lies in cooking the rice\u2026","rel":"","context":"In "Recipes & Everyday Use"","block_context":{"text":"Recipes & Everyday Use","link":"https:\/\/vietnatur.de\/en\/blog\/recipes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/com-ga-hoi-an-reis-mit-haehnchen.jpeg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/com-ga-hoi-an-reis-mit-haehnchen.jpeg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/com-ga-hoi-an-reis-mit-haehnchen.jpeg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/com-ga-hoi-an-reis-mit-haehnchen.jpeg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":13813,"url":"https:\/\/vietnatur.de\/en\/com-tam-recipe\/","url_meta":{"origin":13853,"position":5},"title":"Com Tam Recipe: Saigon Broken Rice with Pork","author":"Hang Huynh","date":"October 16, 2026","format":false,"excerpt":"Want to recreate one of Saigon\u2019s most beloved dishes at home? This Com Tam recipe brings together fluffy broken rice, fragrant grilled pork chops, finely shredded pork skin and a savoury steamed egg meatloaf. In Vietnamese, this combination is called C\u01a1m t\u1ea5m s\u01b0\u1eddn b\u00ec ch\u1ea3. \u201cS\u01b0\u1eddn\u201d refers to the grilled\u2026","rel":"","context":"In "Recipes & Everyday Use"","block_context":{"text":"Recipes & Everyday Use","link":"https:\/\/vietnatur.de\/en\/blog\/recipes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/com-tam-vietnamesisches-reisgericht.jpeg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/com-tam-vietnamesisches-reisgericht.jpeg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/com-tam-vietnamesisches-reisgericht.jpeg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_shortlink":"https:\/\/wp.me\/ph8IHC-3Br","_links":{"self":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts\/13853","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/comments?post=13853"}],"version-history":[{"count":3,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts\/13853\/revisions"}],"predecessor-version":[{"id":13857,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts\/13853\/revisions\/13857"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/media\/13850"}],"wp:attachment":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/media?parent=13853"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/categories?post=13853"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/tags?post=13853"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}