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Rice Vermicelli with Fried Tofu and Shrimp Paste — traditional dish from Hanoi, Vietnam
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥580kcal
💪22gProtein
🌾62gCarbs
🥑30gFat
🌿6gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Allergens

🫘 Soy 🐟 Fish

Rice Vermicelli with Fried Tofu and Shrimp Paste

How to order / say it
Say it Bún Đậu Mắm Tôm — [Boon Duh Ow Muhm Tohm]
Order I'd like the Bún Đậu Mắm Tôm, please.
Locally Cho tôi một phần bún đậu mắm tôm, cảm ơn.
Say locally

A vibrant platter of fried tofu, rice vermicelli and shrimp paste.

Why try it?

Bún Đậu Mắm Tôm is a dish of bold flavors offering a peek into the Hanoi lifestyle. It’s a social meal, meant to be shared, highlighting the city's appreciation for variety and communal eating experiences.

How it tastes

The combination of crispy tofu, soft vermicelli, and pungent shrimp paste creates a rich tapestry of textures and flavors. The dish is complemented by fresh herbs, making it both aromatic and refreshing.

Origin & History — first documented: 1980

This dish has rural origins but gained popularity in Hanoi during the late 20th century. As street food culture burgeoned, it became a staple lunch option, known for its strong, authentic flavors.

Recipe

Ingredients

  • 🫘 200 g tofu
  • 🌾 200 g rice vermicelli
  • 🐟 50 g shrimp paste
  • 🥕 100 g cucumber
  • 🌿 10 g mint leaves
  • 🍋 20 ml lime juice
  • 🍯 10 g sugar

Method

  1. 1 Fry tofu until golden and crispy.
  2. 2 Prepare shrimp paste by mixing with lime juice and sugar.
  3. 3 Cook rice vermicelli and arrange on a plate.
  4. 4 Serve tofu and vermicelli with herbs and shrimp paste.

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All Asia recipes — Vietnam — Hanoi — Rice Vermicelli with Fried Tofu and Shrimp Paste
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