Crispy Tofu & Pork Vermicelli Platter — Bun Dau Mam Tom

Hanoi street-style platter of crispy fried tofu cubes, sliced boiled pork belly, and fresh rice vermicelli served with a fermented shrimp paste sauce whisked frothy with lime, sugar, and chilli, plus a heaping herb plate for assembly.

Not rated yet

Vietnamese

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

30 minsCook

45 minsTotal

MediumLevel

🥤Bia Hanoi 🥤Cremant de Loire Brut

Nutrition per Serving

728 Calories

28g Protein

48g Fat

54g Carbs

8g Sugar

3g Fiber

1240mg Sodium

68mg Chol

Ingredients

For 2 servings

Instructions

Prep

Pat pork belly and tofu cubes dry. Halve ginger and shallot. Dust tofu with cornstarch and white pepper. Slice cucumber into spears and chilli into rings. Pick mint, perilla, cilantro leaves; tear lettuce into bite-sized pieces. Rinse and pat bean sprouts dry.

Boil

Bring water with ginger, shallot, and salt to a boil over high heat, 5 minutes. Drop pork belly in, reduce to bare simmer, 18–20 minutes until juices run clear. Lift onto a board to cool.

Boil 2

Drop vermicelli into the same pot over high heat, 4 minutes until just tender. Drain, rinse under cold water, shake into clean strands. Slice cooled pork belly against the grain into 5mm slabs.

Build 1

Whisk shrimp paste with lime juice, sugar, rice wine, half the chilli rings, and egg white off the heat, 1 minute until smooth and frothy. Lift settled paste off the top, leaving sediment behind.

Fry

Heat oil in a deep saucepan over medium heat, 4–5 minutes until 180°C. Slide tofu cubes in, fry 4–5 minutes until shells crisp deep golden brown and centres stay pillowy soft. Drain on paper towel.

Plate

Lay vermicelli, pork belly, fried tofu, lettuce, herbs, cucumber, and bean sprouts on a platter. Set shrimp paste sauce in a small bowl. Serve for table-side wrapping each bite in lettuce.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.