Typical ingredients of delicious vermicelli with shrimp paste

Bun dau mam tom is a typical dish of Hanoi cuisine . This dish is made from simple ingredients combined with shrimp paste. Although not sophisticated, this is a dish that many people remember.

Traditionally, Bun Dau Mam Tom only has vermicelli, fried tofu, shrimp paste and some raw vegetables. However, nowadays, the side dishes in this dish have become more diverse.

In addition to vermicelli, fried tofu and shrimp paste, diners can enjoy other dishes such as boiled pork leg, fried spring rolls, pork intestines, and green rice sausage. A full serving of vermicelli and tofu like this is usually reasonably priced and ensures a full meal.

(Illustration: Hoang's Kitchen)

Tofu

Bun dau mam tom of course cannot lack fried tofu. This is an important ingredient of this dish. The tofu must be crispy, hot, golden brown and not burnt.

The best is to use the soy bean - a famous bean in Hanoi . The soy bean is white and soft, carefully fried in hot oil until the outside is golden brown and crispy while the inside is still soft and moist. This type of bean has the softness and fragrant smell of soybeans, very attractive.

Shrimp paste

The shrimp paste used in vermicelli with fried tofu must be good shrimp paste. The color of the paste is pink, fragrant, and not fishy.

The fish sauce will be mixed with sugar, MSG, lemon or kumquat and drizzled with a little hot fat/oil from the frying pan. The shrimp paste is whipped up to have a sweet, salty and sour taste, stimulating the taste buds. Diners can add chili peppers to taste.

Shrimp paste has a distinctive smell that not everyone can eat. However, if you can eat this type of sauce, it is very easy to become "addicted". Dipping vermicelli, boiled meat, fried tofu with shrimp paste all creates an irresistible, unforgettable taste.

At current vermicelli and bean curd restaurants, if diners cannot eat shrimp paste, they can still choose to eat vermicelli with fish sauce or soy sauce. However, if fish sauce is used instead, the dish will lose its unique characteristics.

Rice noodle

In the past, vermicelli with fermented shrimp paste had to be made from rice noodles cut in half or thirds. Nowadays, depending on the shop, people can use rice noodles, mussel noodles or vermicelli noodles.

Com sausage, fried sour sausage

Com sausage and fried sour sausage are the side dishes that must be present on the Hanoi-style vermicelli with fermented shrimp paste tray. Com sausage has a characteristic sticky, fragrant, fatty, rich flavor. Fried sour sausage is crispy, fragrant, and creamy.

These two toppings of bun dau mam tom have contributed to enhancing the attractive flavor of the rustic bun dau dish. Many customers who eat bun dau often tend to order a plate of fried nem chua to enjoy.

Cartilage sausage

Initially a favorite drinking dish of gentlemen, cartilage sausage later became a side dish, an indispensable topping for vermicelli with bean curd and shrimp paste. Cartilage sausage with its delicious chewy texture, especially the fragrant aroma that spreads, making anyone passing by have to turn back. Cartilage sausage eaten with vermicelli, bean curd, and dipped in shrimp paste is hard to refuse.

Raw vegetables served with

In the dish of vermicelli with fermented shrimp paste, you cannot ignore the accompanying raw vegetables such as perilla, coriander, Vietnamese balm, lettuce...

Source: https://giadinh.suckhoedoisong.vn/nguyen-lieu-dac-trung-cua-mon-bun-dau-mam-tom-ngon-chuan-vi-172240717072710035.htm