Bun Dau Mam Tom
Serves 430 mins prep20 mins cook
A delightful Vietnamese dish featuring noodles, pork belly, tofu, and a fermented shrimp paste sauce. The dish is prepared by boiling pork belly, frying tofu until golden, and serving with fresh Vietnamese herbs and vermicelli noodles.
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What you need
Instructions
1: In a large pot, bring water to boil and add your shallots and 1 tbsp salt. Add your pork belly and cook over medium-high heat for 20 minutes. 2: In a separate pan, add enough oil to coat the bottom of the pan by 1 inch in height. Wait for the oil to be hot and add your tofu. Do not overcrowd the pan. Fry each side until golden for 8-10 minutes per batch. Remove the fried tofu and allow to cool on a plate with paper towel. 3: Once the pork is done cooking, drain the water and allow them to rest in cool water to prevent browning. Once cooled, pat them dry and slice into thin pieces. 4: In a small bowl, combine all the ingredients listed under 'Fermented Shrimp Paste - Mam Tom Sauce'. 5: To serve, assemble your bowl with greens, noodles, fried tofu, pork belly slices, and long string beans. Ladle on the fermented shrimp paste sauce and enjoy!View original recipe