Ingredients and How to Make Bún Đậu Mắm Tôm at Home

Prepare the Pork Leg

Rub the pork leg with coarse salt, then rinse it thoroughly and tie it with string. Boil a pot of water, and when it reaches a rolling boil, blanch the pork leg with a bit of salt. Once the water boils again, remove the pork, rinse it clean, and prepare to boil it.

To boil the pork leg perfectly, submerge the meat in water and add a few slices of shallot. Cover the pot, and once the water starts boiling, reduce the heat to a low simmer. Boil for about 20-25 minutes, depending on the size of the pork leg. Afterward, let the pork rest in the pot for another 5-10 minutes before removing it.

To keep the pork white and firm, immediately submerge it in a bowl of ice water with a bit of lemon juice after removing it from the pot. Once the pork cools down, slice it thinly.

Fry the Tofu

Cut the tofu into small square pieces. Heat plenty of oil in a pan, enough to submerge the tofu completely, so it will fry up crispy and not absorb too much oil.

Once the oil is hot, gently place the tofu in the pan and fry on medium heat.

When the tofu is cooked, it will float to the surface. Turn the pieces to fry them evenly on all sides. When the tofu is golden brown and the outside is firm, remove it from the oil and drain on paper towels.

Prepare Chả Cốm

Chả cốm (young green rice sausage) is a common ingredient in Bún Đậu Mắm Tôm. Unfortunately, it is not included in the images in this post because it was unavailable.

Slice the chả cốm purchased from the market into thin, evenly thick pieces.

Prepare the Other Ingredients

Cut the rice noodle cakes into bite-sized pieces and arrange them on a plate.

Clean the herbs and allow them to drain. Slice the fresh chili into thin rings and place them in a small bowl. Clean the kumquats or limes, slice off the tips for easy squeezing, and set them aside in another bowl.

Prepare the Fermented Shrimp Paste

The fermented shrimp paste is the soul of Bún Đậu Mắm Tôm. As it is very salty, it needs to be balanced with sugar and MSG. Additionally, a bit of white wine can help reduce the strong smell.

Here’s the recipe for the shrimp paste:

• 150ml fermented shrimp paste
• 50g sugar
• 10g MSG
• 20ml white wine

Stir the mixture thoroughly and let it rest for 30 minutes to 1 hour. Before serving, you can heat the shrimp paste with a little oil to enhance its flavor and ensure it's safe to eat.

If you prefer the strong, traditional taste of shrimp paste, after mixing the ingredients and letting them rest, drizzle a spoonful of hot oil over the shrimp paste right after frying the tofu. When ready to eat, add kumquat juice and chili, then whisk the paste until foamy. However, make sure the shrimp paste is sourced from a reputable and hygienic producer.

Adjust the amount of sugar, acidity, and chili to suit your taste.

Serve Bún Đậu Mắm Tôm

Once the tofu, pork leg, and chả cốm are prepared, arrange them on a plate. Next, add the rice noodles and herbs. Place the bowl of shrimp paste alongside, with bowls of chili and kumquat. Bún Đậu Mắm Tôm is best enjoyed when the tofu is freshly fried and still crispy.

Besides the mentioned ingredients, you can also prepare additional pork offal, such as boiled sausage, grilled cartilage sausage, boiled intestines, or boiled throat. However, regardless of regional variations or personal preferences, the essence of Bún Đậu Mắm Tôm remains the same: crispy tofu and rice noodles, all served with fermented shrimp paste. This dish is a true taste of Vietnamese, specifically Hanoi, cuisine.