When it comes to a simple dish with unique cultural characteristics of the Vietnamese people, it is impossible to ignore the bun dau mam tom. No need to be too luxurious, vermicelli with shrimp paste still stands out with familiar flavors in the daily life of Vietnamese people from past to present. Let’s discover the bun dau mam tom recipe with Tasty Touch right here!
What is bun dau mam tom?
Vermicelli with shrimp paste (Bun dau mam tom) is a popular dish that has appeared in the daily life of Vietnamese people for a long time. Noodle soup with shrimp paste appeared first in the land of Ha Thanh and is considered a typical dish of the people of the capital.
At first, it was just a dish used as a snack during the day, or as a snack between meals. The ingredients for the shrimp vermicelli noodle dish are also quite simple, consisting of only fresh vermicelli, and golden fried tofu to eat with shrimp paste mixed with lemon and chili. Depending on each person’s preferences, you can enjoy bun dau mam tom with herbs such as perilla, broth or basil, and lettuce,…
Not only in Hanoi but bun dau mam tom also appears in Saigon and has its own characteristics. Around 2013, bun dau mam tom appeared in Saigon and made an impression, a trend that was warmly received by the Saigon food-loving community.
How to make Bun dau mam tom?
Simple Recipe To Make Vermicelli With Shrimp Paste (Bún Đậu Mắm Tôm) Like A Pro
Course: Uncategorized4
servings30
minutes1
hour350
kcalA piece of vermicelli with shrimp paste – bún đậu mắm tôm full of attractive and clean ingredients is definitely a delicious dish that anyone can hardly refuse. You can prepare this dish at home with the following simple recipe! Let’s consult and go to the kitchen right away!
If you want to get more about Bún cá, you can try to cook it with our recipes.
Ingredients
Fresh vermicelli
Tofu 1 kg
Pork tongue 1 piece
Pork 500 gr
(crispy leg meat or pork belly)Minced pork 300 gr
Potato 1 piece
Mushrooms 500 gr
2 chili peppers
3 cucumbers
2 lemons
Vegetables served with 1 little
(perilla/ basil/ marjoram/ lettuce/…)Purple onion 4 pieces
Garlic 4 cloves
Ginger 1 piece
Shrimp paste 500 gr
Vinegar 100 ml
Cooking oil 500 ml
Common seasoning 1 little
(sugar/salt/monosodium glutamate)1 pack of rice paper
Directions
- Step 1: Preliminary processing of meat, pork tongue
Rub the pork tongue with a grain of salt, then blanch the pork tongue with boiling water, using a razor to scrape off the white film on the outside of the tongue.
To remove the smell of pork, rub it with salt, let it sit for about 5 minutes and then wash it off.
You can try to visit our blog to get more about the list of rice vermicelli in Vietnamese food.
- Step2: Boiled meat, pork tongue
Then when the processing is complete, you in turn add the pork tongue to the pot to cook, continue to add 1 teaspoon of salt and 1 pound of seeds to eliminate the odor. Once cooked, take it out and let it dry.
In another place, you add the meat and fix it on medium heat for about 30-40 minutes, until the meat is cooked, take it out.
- Step 3: Prepare other ingredients
Tofu you cut into small squares and then fry in a pan with 150ml of cooking oil until golden crispy on all sides.
The accompanying vegetables such as perilla, basil, and lettuce, … then remove the damaged leaves, and root tops, wash, and put in the tray. Wash cucumbers, and cut them into thin slices.
Peel 1 potato and mince it finely. Mushrooms soak in water to bloom, then cut the root, wash, and chop finely. Garlic and onions are peeled, peppers removed, all washed and chopped.
- Step 4: Making spring rolls
To make crispy fried spring rolls, you add 300g of ground pork with potatoes, cat mushrooms, 1/2 part of minced garlic and onion, marinated with 1 teaspoon of seasoning seeds, and 1 teaspoon of ground pepper. Mix well and let marinate for 15 minutes.
Then, you put about 1/2 teaspoon of meat filling on the rice paper, carefully fold the edges and then roll it up.
You put 350ml of cooking oil in the pan, heat until the oil is hot, then put each ball of fried ram into the oil.
Maybe you also want to try to cook Bún chả, you can try to visit our blog.
- Step 5: Mix shrimp paste
To make shrimp paste, you, in turn, add a little sugar, a little monosodium glutamate, the remaining 1/2 part of minced garlic, and minced chili peppers and mix well. Seasoning with sugar and monosodium glutamate can be added according to your family’s taste!
Then squeeze lemon or lime and beat until shrimp paste floats a layer of white foam.
- Step 6: Complete
When the meat is cooked, cut it into thin slices. Pork tongue cut into bite-sized pieces.
Prepare a large tray or tray, lined with a layer of banana leaves on top, then arrange vermicelli, pork intestines, pork tongue, blood, fried tofu, boiled meat, and ram meat on top. Then put a cup of fragrant shrimp paste in the middle of the plate, add some herbs and serve with cucumber to complete.
Recipe Video
How many calories are in bun dau mam tom?
To know exactly how many calories there are in bun dau mam tom, we need to specifically consider the number of calories of each ingredient in this dish. We also can’t confuse bun dau mam tom with any other dishes because they have the typical flavor of shrimp paste and accompanying foods.
Accordingly, a portion of bun dau mam tom usually includes vermicelli, shrimp paste, accompanying vegetables, boiled meat, fried tofu, and several other ingredients depending on the wishes of the eater such as spring rolls, fried sausages… All these foods blend to form an extremely attractive and low-calorie dish, which:
- 100g of vermicelli has about 110 calories.
- 100g of boiled meat contains 230 calories.
- 100 fried tofu contains about 130 calories.
- 100g of fried sausage contains about 160 calories.
- 1 cup of shrimp paste has about 22 calories.
- 100g of spring rolls contains 130 calories.
If you add up all of these ingredients, you will take in about 700 calories, not including the accompanying vegetable ingredients. This is an ideal number for a weight-loss breakfast as long as you don’t eat any other high-energy foods or drinks.
Is bun dau mam tom healthy/good for you?
A lot of people wonder if eating bun dau mam tom regularly is good or not. In fact, bun dau mam tom is a healthy dish because the dish has a diverse combination of vermicelli, green vegetables, beans, meat, etc., so it contains many vitamins and nutrients for the body. Specifically:
- Tofu is fortified with calcium, fiber, vitamins A, and C, magnesium, protein, carbs, manganese, phosphorus, and selenium.
- Pork leg meat, spring rolls, and heart… contain a lot of protein, fat, carbs, and calcium.
- Raw vegetables, bean sprouts, and cucumbers provide fiber, vitamins, and minerals.
- Vermicelli contains a lot of starch, providing energy for the body.
Bun dau mam tom is also relatively low in calories and fat-free, so you can eat it without worrying about weight gain. This dish contains a rich source of protein, so it is suitable for weight loss diets.
However, if you eat a lot of meat, accompanied by fried rolls, it can lead to an excess of calories. Therefore, you can eliminate side dishes and only eat noodles, tofu, and green vegetables. Those who are having problems with the digestive tract, and poor stomachs should be cautious when using.
According to nutritionists, you should only use a maximum of 1-2 servings of bun dau mam tom per week because shrimp paste and vermicelli can make you indigestion if you eat too much. In addition, some of the following subjects should limit eating bun dau mam tom:
- People with diseases of the digestive system: People with stomach pain and duodenal disease when eating bun dau mam tom will easily experience indigestion, abdominal pain, and flatulence because the rice starch in the vermicelli is not easy to digest. Just like fermented shrimp paste, many spices will easily cause indigestion.
- People who are sick: People who are sick should use light, frugal, warm and easy-to-digest food instead of bun dau mam tom.
- Postpartum women: Eating bun dau mam tom can cause a cold stomach, not suitable for postpartum women with sensitive digestive systems.
What does bun dau mam tom taste like?
Bun dau mam tom is a dish from the North that is spread throughout the Central and South, of course, it is enthusiastically received. Simply from the name, how many ingredients are called out: vermicelli, fried beans, shrimp paste, adding little fresh green vegetables is enough to make a simple noodle dish that has the power to “break” the taste in a way. miraculous.
Shrimp sauce to eat vermicelli does not have to be made out of a bottle, but it also has to be prepared and cooked according to the secret of each row. Normally, shrimp paste is mixed with lemon juice, and a few slices of chili are poured into a spoon of hot fat that is boiling in a frying pan with beans to mask the smell and then whisked until a smooth white foam is formed.
The last thing that completes bun dau mam tom cach lam is a bunch of fresh green vegetables of all kinds nestled next to slices of white vermicelli, and pieces of yellow beans. In order to eat well with a bowl of fish sauce to wake up the aroma, vegetables served with bean vermicelli are often vegetables with a special aroma that also wafts to the touch all day: marjoram, basil, perilla… To cool off, with a few more delicate lettuce slices and a few slices of thinly sliced crispy cucumber.
Pick up a piece of vermicelli sandwiched with a piece of fresh green vegetables, accompanied by a piece of heart, and a slice of meat, and dip it into a bowl of wave shrimp paste, bringing up that passionate smell. Take a bite, the salty, spicy taste of shrimp paste blends together but the aftertaste is sweet – fatty – fleshy – greasy – slightly acrid of meat, heart, and vermicelli.
It all slowly melts in your mouth and stays in your throat forever. Continued the momentum, dotted with a piece of crispy golden fried beans, then a piece of sweet, fragrant basil leaves, and finally closed with chopsticks of sweet and sour pickled cucumber to tear the tongue. Make everyone have to give all the compliments.
Bun dau mam tom is a simple dish, but the taste that they bring to diners is an undeniable attraction. It will be a big mistake if you have not tried bun dau mam tom when you come to Hanoi in particular and Vietnam in general.
