Rice Vermicelli, Tofu & Fermented Shrimp Paste | Hanoi, Vietnam's Most Famous Dish

Rice Vermicelli, Tofu & Fermented Shrimp Paste | Hanoi, Vietnam's Most Famous Dish | Made at Home

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One of the MOST popular foods in Vietnam that's NOT pho! Welcome to my channel. Bún Đậu Mắm Tôm aka Rice Vermicelli, Tofu & Fermented Shrimp Paste is one of the most delicious plates of food I've ever had.
This dish is filled with all the things I love. Cha Lua which I consider Vietnamese bologna and there's also a fried version. Fried crispy tofu, scallop meatballs, blood sausage, eggrolls, pork belly, rice noodle and let's not forget, all the fresh herbs and vegetables. All these delicious morsels dipped into a citrusy and spicy (depending on how you make your sauce) umami packed sauce made of fermented shrimp paste, citrus juice, sugar, garlic and chilis.
With so many different things on this plate, it reminds me of a Western charcuterie or grazing board. Countless number of flavor combinations and you're not limited to the ingredients that I have on my Bún Đậu Mắm Tôm plate. You can fill it up with anything you like! That is one of the most beautiful things about this dish, total customization!
My Bún Đậu Mắm Tôm plate has ingredients and products that you can readily find at you local Asian market.
* Fried tofu. I used extra firm tofu. You don't want anything softer than medium firm.
* Rice vermicelli. Cook it to package instructions.
* Cha Lua. Vietnamese pork loaf (bologna) This comes fully cooked like any deli meat.
* Cha Chien. Fried pork loaf. They also have ones made with fish if you don't eat pork. This also comes fully cooked
* Scallop meatballs. Asian markets have a wide variety of different kinds of meatballs. Go with what you like.
* Blood sausage. You can use any blood sausage you like. I used ones from the Latin store.
* Pork belly. Many places in Vietnam use deboned pork shank or pork trotter. Go with what is easiest for you.
* The herbs & vegetables I normally go with for Vietnamese food is : mint, cilantro, Vietnamese corriander, Thai basil, gem lettuce (use whichever lettuces you like) and cucumbers.
* Vietnamese eggrolls. Here is the video recipe. • Vietnamese Egg Roll Re...
In THIS video, I used rice paper to roll my eggrolls. In the VIDEO, I used lumpia style wrappers. You can used EITHER one. Go with what you like.
Egg Roll Filling:
1 lbs ground pork
30 g wood ear mushroom
2 bundles bean thread noodles
1 yellow onion, diced
5 cloves garlic, minced
5 tbsp fish sauce
4 tbsp oyster sauce
3 tbsp sugar
2 tbsp sweet dark soy sauce
1.5 C shredded carrots
1 egg
1/2 tbsp salt
2 tbsp black pepper
Last but not least, the Fermented Shrimp Paste Sauce. This is NOT an exact recipe but a good base to start off from. Everyone has different tastes. Once you make this sauce, if you like it more sour, sweet, spicy or any certain way, ADJUST it to your own personal preference. This sauce is EXPERT LEVEL because of the strong pungent taste, but you can dilute it with more citrus juice or a touch of water.
1 tbsp shrimp paste
1 tbsp sugar
juice of half a lime
1 tbsp orange juice (I used passion fruit concentrate I had on hand)
1 crush garlic clove
Thai chili peppers (use the amount you like)
1/2 tbsp of hot oil (I used the oil from the fryer)
STIR STIR STIR!!!!
IF the shrimp paste sauce is too much for you to handle, then you can go with Nuoc Cham!
Fish Sauce Vin aka Nuoc Cham:
1.5 C water
6 tbsp fish sauce
3 tbsp sugar
4 cloves crushed garlic
2 chilies sliced
1/2 lime
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