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Bún Đậu Mắm Tôm – Tofu with Fermented Shrimp Paste
More recipes: Vietnamese Recipes · Noodle Recipes · All Asian Recipes
Bún Đậu Mắm Tôm – Tofu with Fermented Shrimp Paste
Laura Chen
4
15 Minuten
30 Minuten
450
Vietnamese
Main course
Bún Đậu Mắm Tôm is a street food from Hanoi with fried tofu, rice noodles, cucumber and herbs. You dip everything in fermented shrimp paste, which tastes salty and strong and mellows with lime and sugar.
Ingredients
Ingredients
- 400 g firm tofu (cut into cubes)
- 250 g rice noodles
- 1 tbsp fish sauce
- 2 tbsp fermented shrimp paste (Mắm Tôm)
- 1 tsp sugar
- 1 lime (cut into quarters)
- 1 cucumber (cut into thin strips)
- 1 bunch cilantro
- 1 bunch mint
- 1 bunch Thai basil
- 50 g roasted peanuts
- 2 tbsp vegetable oil.
Instructions
- Deep-fry the tofu in hot oil until golden brown, then drain on paper towels
- Cook the rice noodles according to the package directions and drain
- Stir the shrimp paste with lime juice, sugar and a little water into a savory sauce
- Prepare the cucumber, herbs and peanuts as sides
- Arrange the fried tofu cubes with the rice noodles and herbs on a plate
- Serve with the shrimp paste.
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More recipes: Vietnamese Recipes · Noodle Recipes · All Asian Recipes