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The Ultimate Guide to Vietnam’s Iconic Dish: Exploring the Roots of Bun Dau Mam Tom

For far too long, the question of where bun dau mam tom, a beloved Vietnamese delicacy, originates from has gone unanswered. It's time to embark on a culinary journey with us as we unravel the mysteries behind this tantalizing dish and explore the regions that lay claim to its creation.

Administrator

16 July, 2024

Rice vermicelli with fried tofu and shrimp paste has been a beloved dish for many, thanks to its mouthwatering taste and a variety of side dishes, including fried pork, pork belly, and shrimp cakes. It is served with a unique and flavorful dipping sauce made from shrimp paste. This dish has gained popularity not only in Hanoi, where it originated, but also in the South, particularly among Saigonese food enthusiasts.

Despite its widespread fame, the origins of this dish remain somewhat obscure to those who have savored its flavors. Let’s delve into the history and explore the culinary secrets of this delectable dish.

1Unraveling the Origins: Where Did Vermicelli with Fried Tofu and Shrimp Paste Come From?

The dish’s roots can be traced back to Hanoi, though the exact time of its inception remains a mystery. Folklore has it that a villager, with limited ingredients, crafted this meal for his family using only rice vermicelli, tofu, and a modest amount of pork belly. The dish was an instant hit with his family, and they decided to introduce it to the capital city of Hanoi.

Rice vermicelli with fried tofu and shrimp paste: A Hanoi specialty

Hanoi locals quickly embraced this dish, and it gradually became a signature delicacy of the city, spreading throughout the North. Eventually, it made its way to the South, where it was warmly received by Saigon’s foodies, leading to its widespread availability there.

2Mastering the Art: How to Create Delicious Vermicelli with Fried Tofu and Shrimp Paste

Northern-Style Vermicelli with Fried Tofu and Shrimp Paste

Ingredients:

500g rice vermicelli
8 pieces of tofu
300g pork belly
300g pork
300g shrimp cakes
Ice water
Fresh herbs: perilla, basil, mint, lettuce, cucumber, etc.
Spices: salt, pepper, fish sauce, shrimp paste, vinegar, sugar
Cooking utensils: pan, pot, bowl

Instructions:

Step 1 Prepare the Ingredients

Start by removing any wilted or damaged leaves from the fresh herbs. Soak them in a diluted salt solution for about 30 minutes, then give them a final rinse and let them air dry. As for the cucumber, give it a thorough wash, soak it in diluted salt water for about 15 minutes, and then peel and slice it thinly.

Step 2 Boil the Pork

Rinse the pork belly and pork with water, then quickly blanch them to remove any impurities. Rinse the meat again and let it air dry. You can enhance the flavor by marinating the meat with a small amount of salt, sugar, and MSG for about 15 minutes.

Next, boil the meat for approximately 25-30 minutes with a pinch of salt until it is thoroughly cooked. Once done, remove the meat from the pot and immediately place it in ice water to give it a firmer, crispier texture.

Note: For the pork hock, it is advisable to tie it with plastic strings or twine into a round shape before boiling for better results.

Step 3 Fry the Shrimp Cakes

Heat oil in a pan over the stove. Carefully place the shrimp cakes in the pan and fry them over medium heat until they turn a golden brown color and become crispy. Once done, remove them from the pan and set them aside.

Pro Tip: For an authentic Hanoi dining experience, pair your dish with these two delicious dipping sauces that you can easily prepare at home.

Step 4 Fry the Tofu

Cut the tofu into bite-sized cubes and fry them until they turn golden brown and crispy. Once fried to perfection, remove them from the pan and place them on a plate.

Note: To reduce the oil content, you can gently pat the tofu with paper towels to absorb any excess oil.

Step 5 Prepare the Shrimp Paste Dipping Sauce

In a small bowl, combine 3 teaspoons of shrimp paste, 1 teaspoon of sugar, half a lime, and half a teaspoon of rice wine. Mix well with a pair of chopsticks until fully incorporated.

In a separate pan, heat some oil and add a finely chopped shallot. Fry until fragrant and golden brown. Add the prepared shrimp paste mixture to the pan and heat it through. Turn off the heat and transfer the sauce back to the bowl. For a spicier, tangier kick, add some chopped chilies and a squeeze of calamansi.

Final Product

And there you have it—a scrumptious plate of Northern-style vermicelli with fried tofu and shrimp paste. The addition of shrimp cakes sets this version apart from its Western counterpart, adding a unique twist to this much-loved dish.

Western-Style Vermicelli with Fried Tofu and Shrimp Paste

Ingredients:

500g rice vermicelli
3 pieces of tofu
300g pork hock
Chopped chilies, calamansi
Fresh herbs: perilla, lettuce, cucumber, etc.
Spices: vinegar, sugar, shrimp paste, salt
Utensils: plastic strings or twine

Instructions:

Step 1 Prepare the Ingredients

Start by removing any wilted or damaged leaves from the fresh herbs. Soak them in a diluted salt solution for about 30 minutes. As for the cucumber, give it a good wash and cut it into small pieces.

Step 2 Prepare the Shrimp Paste Dipping Sauce

In a small bowl, mix together 3 teaspoons of shrimp paste, 1 teaspoon of sugar, 1-2 calamansi, and half to one teaspoon of chopped chilies. Stir vigorously with a pair of chopsticks until the mixture starts to froth.

Step 3 Boil the Pork Hock

Wash the pork hock with diluted salt water, then tie it with plastic strings or twine. Boil it with a pinch of salt to enhance its flavor. Maintain a medium heat level and boil the meat for about 35-45 minutes to prevent overcooking, which can make the meat too soft and mushy.

Once the pork hock is cooked, remove it from the pot and briefly rinse it with cold water. Place the meat in the refrigerator for about 30 minutes to allow the pieces to set and stick together, creating a more visually appealing and tasty dish. Finally, cut the pork hock into thin slices and arrange them neatly on a plate.

Step 4 Fry the Tofu

Cut the tofu into bite-sized cubes and fry them until they turn a beautiful golden brown and become crispy. Once done, remove them from the pan and place them on a plate.

Note: As with the Northern-style tofu, you can use paper towels to absorb any excess oil from the fried tofu.

Final Product

All the prepared ingredients will be artfully arranged on a large plate to create a visually stunning and mouthwatering dish of Western-style vermicelli with fried tofu and shrimp paste. One bite, and you’ll be hooked!

3Selecting the Finest Ingredients for Vermicelli with Fried Tofu and Shrimp Paste

Choosing the Best Tofu

Tofu is a fundamental component of this dish, and selecting the right type can elevate your dining experience. For the ultimate tofu indulgence, opt for the tofu crafted in Mai Dong village.

Mai Dong village tofu: A culinary delight

When fried, this tofu releases a captivating aroma and forms a golden, crispy skin. Each bite reveals a soft, smooth texture, devoid of dryness, and bursting with rich, buttery flavors.

Where to Buy Mai Dong Village Tofu: Mai Dong village, Hoang Mai, Hanoi.

Selecting the Finest Vermicelli

Tu Ky vermicelli: A cut above the rest

For the best vermicelli experience, look no further than Tu Ky vermicelli, crafted in the ancient village of Tu Ky in Hoang Mai. Made from superior-quality Hai Hau rice, this vermicelli undergoes a meticulous production process, resulting in an exceptionally soft, smooth, and fragrant final product.

Picking the Prime Pork

Choose pork with a bright red or dark hue

Frequently asked questions

This dish is a delicious combination of rice vermicelli, fried tofu, and shrimp paste, often served with a variety of side dishes and a unique dipping sauce. It has gained popularity for its mouthwatering taste and the variety of flavors it offers, including fried pork, pork belly, and shrimp cakes as side dishes.

The dish’s origins can be traced back to Hanoi, though the exact time of its creation is unknown. It is said that a villager with limited ingredients created this meal, and it quickly became a favorite in the capital city of Hanoi, eventually spreading throughout Vietnam.

The main ingredients are rice vermicelli, tofu, pork belly, pork, shrimp cakes, and a variety of fresh herbs and spices. The unique shrimp paste dipping sauce is also essential to the flavor profile.

The Northern-style version includes additional steps such as boiling the pork and frying the shrimp cakes. The pork is blanched and boiled with a pinch of salt, then immersed in ice water for a firmer texture. The shrimp cakes are fried until golden brown and crispy. The tofu is also fried until golden, and the dish is served with a specially prepared shrimp paste dipping sauce.

The Western-style version simplifies the process by focusing on the key ingredients. It involves preparing the shrimp paste dipping sauce, boiling the pork hock with salt, and frying the tofu. The final presentation is a visually stunning arrangement of all the ingredients on a large plate.

For the ultimate experience, choose Mai Dong village tofu, known for its captivating aroma and crispy texture when fried. For vermicelli, opt for Tu Ky vermicelli, made from superior-quality Hai Hau rice. When selecting pork, choose cuts with a bright red or dark hue.