Bún đậu mắm tôm is a distinctive dish of Northern Vietnamese cuisine, known for its unique flavor and harmonious combination of ingredients. It is not only a familiar dish for the people of Hanoi but has also become a “culinary ambassador” introducing the beauty of Vietnamese culinary culture to the world.

I. Bún Đậu Mắm Tôm

1. Origin of the Dish

If you ask about the origin of bún đậu mắm tôm, 99% of people would answer that it comes from Hanoi. This is one of the most famous street foods in the capital city, and its presence in other provinces is due to Hanoians bringing it with them. However, the exact origin remains uncertain.

According to old Hanoi residents, it initially belonged to rural people. The simplest version included just bún (vermicelli), fried tofu, and a few fresh herbs to diversify family meals. Later, its delicious and unique taste led street vendors to sell it throughout the city. Setting up this dish stall was easy: just two baskets containing all the ingredients and a few small stools.

When customers wanted to eat, the vendors would move to that spot or find an alley to serve the local residents. That’s why bún đậu mắm tôm appeared everywhere, from spacious places to the smallest corners.

Bún đậu mắm tôm

Typical street vendors of Hanoi (Source: Collected)

2. Current Development of Bún Đậu Mắm Tôm

Nowadays, as culinary demands rise, people have creatively added various side dishes, making the bún đậu mắm tôm tray more abundant and attractive. A complete serving now includes vermicelli, tofu, fried pork intestines, boiled pork leg, green rice sausages, fried fermented pork, cucumber, and herbs like perilla and mint. Additionally, many diners enjoy pairing it with other snacks such as Hanoi’s crab spring rolls, cartilage sausages, and Ha Long squid cakes.

With its fame and deliciousness, bún đậu mắm tôm is now available in all three regions of Vietnam. However, some diners who can’t tolerate the smell of shrimp paste use soy sauce, fish sauce, or chili sauce instead. Initially, many thought this combination would spoil the unique flavor of this Hanoi specialty, but each ingredient in the bún đậu tray, when combined with any dipping sauce, offers a captivating taste experience.

Despite being a humble dish, bún đậu mắm tôm perfectly balances the sourness of lime, the spiciness of fresh chili, the saltiness of shrimp paste, and the sweet richness of tofu. All these elements blend together, making it irresistible to eaters, and beloved by people of all ages.

3. How to Make this food

The essence of Vietnamese food (Source: Collected)

Step 1: Prepare the Ingredients

First, remove the damaged leaves and roots of the herbs, then soak them in dilute salt water for about 30 minutes. Rinse again and let them drain. For the cucumber, clean and soak it in dilute salt water for 15 minutes, peel, and slice thinly.

Step 2: Boil the Meat

Clean the pork belly and pork leg, then blanch them to remove impurities. Rinse again and let them drain. You can marinate the meat with a bit of salt, sugar, and monosodium glutamate for about 15 minutes for a richer flavor. Then, boil the meat for 25-30 minutes with some salt until fully cooked, then take it out and place it in ice water to make the meat firm and crispy.

Basic ingredients to make Bún đậu mắm tôm (Source: Collected)

Step 3: Fry the Green Rice Sausages

Heat the oil in a pan, then fry each piece of green rice sausage over medium heat. Once they are golden brown and crispy, remove them.

Step 4: Fry the Tofu

Cut the tofu into bite-sized squares, then fry until golden and crispy on all sides. Remove and place them on a plate.

Step 5: Prepare the Shrimp Paste

First, put 3 teaspoons of shrimp paste, 1 teaspoon of sugar, half a lemon, and half a teaspoon of white wine in a bowl, then stir well. Heat some oil in a pan, fry minced shallots until golden, then add the mixed shrimp paste and heat through before pouring it back into the bowl. Add chopped chili and calamansi if you prefer it spicy and sour.

4. How to Eat

Arrange vermicelli, tofu, meat, green rice sausages, fried fermented pork, and herbs on a plate. Pour the prepared shrimp paste over and enjoy with vermicelli and fresh herbs.

Note:
  • Choose good quality shrimp paste, moderately thick, not too salty or too runny.
  • You can add dog sausages, pork intestines, taro stems, or green banana for more variety.
  • Enjoy bún đậu mắm tôm while it’s hot to fully appreciate the dish’s flavors.

II. Differences between Bún Đậu Mắm Tôm and Other Vermicelli Dishes

Bún đậu mắm tôm is a distinctive dish with a unique flavor that sets it apart from other vermicelli dishes. This uniqueness comes from the main ingredients that make up the dish.

First, the vermicelli (bún đậu) itself is made from mung bean flour, creating pale green, chewy, and soft noodles. This difference in material compared to rice vermicelli or other types of noodles provides a very unique eating experience.

Second, shrimp paste (mắm tôm) is an indispensable condiment in bún đậu mắm tôm. Shrimp paste has a very distinctive flavor, with sweet, salty, sour, and slightly fishy notes, creating a very unique taste. This specific flavor distinguishes the dish from common dipping sauces or condiments.

Finally, bún đậu mắm tôm is often served with fresh herbs, bean sprouts, peanuts, chewy lean pork, and pork floss. The combination of soft sweet vermicelli, sour shrimp paste, crunchy peanuts, and crispy fresh herbs creates a unique flavor that is hard to find in any other dish.

SUMMARY

In short, bún đậu mắm tôm is a one-of-a-kind dish, with a unique combination of ingredients and seasonings, creating a novel and distinctive flavor, far different from ordinary dishes.

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