By Dr. Leah Alexander | Published on June 8, 2023 | Last Updated on November 24, 2023
Bun dau mam tom is a popular Vietnamese dish that consists of stir-fried pork tongue and tofu served with vermicelli, vegetables, and other accompaniments. It can be enjoyed as an appetizer or as the main entrée in a meal.
This dish can be made with a variety of ingredients, making it an excellent choice for those who want to experiment with different flavors.
In this article, you will get to know more about Bun Dau Mam Tom, instructions to make Bun Dau Mam Tom, along with some tips for making the perfect dish. So follow our guide & make your version of Bun Dau Mam Tom at home. So let’s get started!
What Is Bun dau mam tom?
Bun dau mam tom is a well-loved Vietnamese dish that has been around for many years. It’s an ideal snack or main meal, comprised of vermicelli noodles and shrimp paste, combined with fried tofu, lemon, and chili peppers.
Hanoi people are credited as the originators of this tasty recipe, and its ingredients are simple yet flavorful. This dish is a famous snack between meals or during the day, giving anyone a burst of flavor.
Where Did I First Try Bun dau mam tom?
I first tried Bun dau mam tom on a trip to Vietnam. I had heard about the dish before and was intrigued by its unique flavor profile – something that could be savory, spicy, tart and sweet all at once.
When we arrived in Hanoi, my friends and I decided to check out a local market. As we walked the aisles, I was amazed by the abundance of ingredients and dishes on offer. It was then that I spotted Bun dau mam tom being sold from a stall at the back of the market.
I approached with curiosity and watched as the vendor prepared the dish before my eyes. He quickly stir-fried pork tongue and tofu with garlic, ginger, vermicelli noodles, vegetables, and various seasonings. The smell alone was enough to make my mouth water in anticipation.
Finally, the dish was ready and the vendor served it up with shrimp paste, fish sauce and vinegar on the side. I took a bite of the Bun dau mam tom and was instantly hooked.
The combination of flavors was absolutely delicious – savory, spicy and sweet all at once. I knew then that I had to get the recipe for this dish and make it myself when I got home.
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Ingredients
- Tofu: 1 kg of tofu is essential for making this dish. It is a high-protein and vegan-friendly food that adds great texture to the overall dish.
- Fresh Vermicelli: Fresh vermicelli noodles provide a nice crunchy texture in the final dish, as well as an additional boost of protein.
- Pork Tongue: Pork tongue lends a unique flavor to the dish and adds a nice chewiness.
- Pork: 500 gr of pork is necessary for this recipe, as it gives the dish its signature taste and texture.
- Minced Pork: 300 gr of minced pork is needed to give the dish its signature flavor and texture.
- Potato: 1 potato should be cut into cubes and added to the dish for a nice crunchy texture.
- Mushrooms: 500 gr of mushrooms, such as shiitake or portobello mushrooms, are needed to give the dish its signature earthy flavor.
- Chili Peppers: Two chili peppers should be added to the dish to provide heat and flavor.
- Cucumbers: Three cucumbers should be cut into small cubes and added to the dish for a nice crunchy texture.
- Purple Onion: Four purple onions should be diced up and added to the dish for an additional layer of flavor.
- Lemons: Two lemons should be cut in half, squeezed over the finished dish, and then tossed in for additional acidity.
- Vegetables: A little vegetable served with the dish is necessary to give it an extra layer of flavor and nutrition.
- Garlic: Four cloves of garlic should be minced up and added to the dish for a nice garlicky flavor.
- Ginger: 1 piece of ginger should be shredded and added to the dish for a nice spicy kick.
- Rice Paper: 1 pack of rice paper is necessary for wrapping the finished product, as it provides an extra layer of flavor and texture.
- Shrimp Paste: 500 gr of shrimp paste should be used to add additional umami flavor to the dish.
- Vinegar: 100 ml of vinegar should be used to provide the dish with a nice tangy flavor.
- Common Seasoning: A little common seasoning, such as salt and pepper, should be added to give the dish an extra layer of flavor.
- Cooking Oil: 500 ml of cooking oil is necessary for frying the ingredients and ensuring that they don’t stick to the pan.
Directions
Step 1
To start off, give your pork tongue a rub with some salt. Then, blanch it by boiling it in water, and use a razor blade to scrape away any white film that may have formed on the outside. To get rid of the smell of pork, let the meat sit for about 5 minutes with some salt, then give it a good rinse.
Step 2
Once the processing is done, add the pork tongue to a pot and season it with 1 teaspoon of salt and 1 pound of seeds to remove the odor. Cook until tender, then remove from heat and let it dry. Put the meat in a separate pot on medium heat for 30-40 minutes until cooked through. Then remove from heat.
Step 3
Fry up some hot and tasty tofu by heating a pan and adding 150ml of cooking oil. Once the oil is hot, add small cubes of tofu and cook until all sides are golden brown and crispy.
To add more flavor to your dish, chop up some vegetables like perilla, basil, lettuce, cucumber slices, potato pieces, and mushrooms, and mix in some garlic and onion. Don’t forget the peppers! Wash and chop all of these ingredients before adding them to your pan.
Step 4
Now, create a delicious, crispy spring roll by combining 300g of ground pork with potato, cat mushrooms, onions, and minced garlic and marinated in 1 teaspoon of seasoning seeds and 1 teaspoon of ground pepper.
Let the mixture sit for 15 minutes before using. Place about half a teaspoonful of meat stuffing on each round rice paper before folding and rolling. Heat 350ml of cooking oil in a pan until hot, then drop each spring roll into the oil to fry.
Step 5
For a delicious homemade shrimp paste, mix together 1/2 part of minced garlic, a sprinkle of sugar, and monosodium glutamate to suit your taste preferences, as well as minced chili peppers. Stir until the mixture forms a white foam on the surface. To finish off, give it a light squeeze of lemon or lime juice for added flavor.
Step 6
After the meat is cooked, slice it into thin slivers. Chop up pork tongue into pieces. On a large platter or tray, cover with banana leaves and arrange vermicelli, pork intestines, pork tongue, blood sausage, fried tofu cubes, boiled meat slices, and ram meat on top in an orderly fashion.
Place a cup of aromatic shrimp paste at the center and add some herbs to enhance the flavor. Serve with cucumber to complete the meal.
Cooking Tips
• If using pork shoulder or belly, mince the meat before adding it to the wok.
• Add a splash of water if the ingredients start to stick to the wok.
• Adjust seasoning by taste and adjust heat level to your preference.
• Be sure not to overcook the vegetables or they will become soggy.
• Serve Bun dau mam tom with fresh herbs such as mint, coriander or Thai basil for added flavor and texture.
What Ingredients Can I Replace or Substitute While Making It?
• If you can’t find pork tongue, you can substitute it with other types of proteins such as chicken, beef or tofu.
• To make the dish vegan, replace the pork and shrimp paste with extra vegetables and seasonings.
• For a gluten-free version, use rice noodles instead of vermicelli.
• If you don’t have fish sauce, you can substitute it with soy sauce or vegan fish sauce.
• You could also use coconut sugar instead of regular sugar to give the dish a hint of sweetness.
• Rice paper may be replaced with spring roll wrapper if desired.
• Other vegetables such as mushrooms, kale or baby corn may be added for extra flavor and nutrition.
• You can also add fruits such as pineapple, lychee or mango to the dish to give it a unique sweet and sour taste.
• For additional fiber, you can add edamame beans or cooked lentils to the dish.
Bun Dau Mam Tom Recipe
Equipment
- Large pot or dutch oven
- Chopping board
- Chef knife
- strainer
- Skillet
Ingredients
- 250 grams of shrimp paste adding a bold and briny flavor to the dish, providing a unique and intense taste experience.
- 250 grams of pork adding a meaty and hearty component to the dish, providing a succulent and savory flavor.
- 1/2 little of vegetables served a combination of fresh and crunchy vegetables, adding a vibrant and refreshing component to the dish.
- 1/2 piece of potato contributing a mild and starchy element to the dish, adding a creamy and comforting texture.
- 250 grams of mushrooms adding an earthy and savory flavor to the dish, providing a delightful chewiness and depth of taste.
- 1 chili pepper adding a spicy and fiery kick to the dish, enhancing the overall flavor profile and adding a vibrant heat.
- 150 grams of minced pork adding a tender and juicy element to the dish, providing a rich and meaty flavor.
- 50 milliliters of vinegar adding acidity and brightness to the dish, balancing the flavors and adding a tangy note.
- 2 pieces of purple an intriguing and colorful ingredient, adding visual appeal and a sweet and tangy taste to the dish.
- 1 lemon providing a citrusy and refreshing flavor to the dish, adding a bright and zesty note.
- 1/2 little common seasoning a versatile blend of spices and herbs, adding a well-rounded and balanced flavor to the dish.
- 1/2 pack of rice paper serving as a wrapper for the dish, creating a delicate and chewy texture that encases the ingredients.
- 1/2 piece of pork tongue a unique and flavorful cut of meat, adding a rich and savory element to the dish.
- 2 cloves of garlic infusing the dish with a pungent and aromatic flavor, enhancing the overall taste profile.
- Half the amount of fresh vermicelli a light and delicate noodle, adding a satisfying and tender element to the dish.
- 250 milliliters of cooking oil serving as the cooking medium for the dish, providing a neutral flavor and ensuring the ingredients don’t stick to the pan.
- 500 grams of tofu providing a versatile and protein-rich ingredient to the dish, with a soft and delicate texture that absorbs the flavors of the other ingredients.
- 1.5 cucumbers adding a crisp and hydrating element to the dish, providing a refreshing and cooling effect.
- 1/2 piece of ginger adding a pungent and aromatic flavor to the dish, enhancing the overall taste profile and providing a delightful warmth.
Instructions
- To start off, give your pork tongue a rub with some salt. Then, blanch it by boiling it in water, and use a razor blade to scrape away any white film that may have formed on the outside. To get rid of the smell of pork, let the meat sit for about 5 minutes with some salt, then give it a good rinse.
- Once the processing is done, add the pork tongue to a pot and season it with 1 teaspoon of salt and 1 pound of seeds to remove the odor. Cook until tender, then remove from heat and let it dry. Put the meat in a separate pot on medium heat for 30-40 minutes until cooked through. Then remove from heat.
- Fry up some hot and tasty tofu by heating a pan and adding 150ml of cooking oil. Once the oil is hot, add small cubes of tofu and cook until all sides are golden brown and crispy. To add more flavor to your dish, chop up some vegetables like perilla, basil, lettuce, cucumber slices, potato pieces, and mushrooms, and mix in some garlic and onion. Don’t forget the peppers! Wash and chop all of these ingredients before adding them to your pan.
- Now, create a delicious, crispy spring roll by combining 300g of ground pork with potato, cat mushrooms, onions, and minced garlic and marinated in 1 teaspoon of seasoning seeds and 1 teaspoon of ground pepper. Let the mixture sit for 15 minutes before using. Place about half a teaspoonful of meat stuffing on each round rice paper before folding and rolling. Heat 350ml of cooking oil in a pan until hot, then drop each spring roll into the oil to fry.
- For a delicious homemade shrimp paste, mix together 1/2 part of minced garlic, a sprinkle of sugar, and monosodium glutamate to suit your taste preferences, as well as minced chili peppers. Stir until the mixture forms a white foam on the surface. To finish off, give it a light squeeze of lemon or lime juice for added flavor.
- After the meat is cooked, slice it into thin slivers. Chop up pork tongue into pieces. On a large platter or tray, cover with banana leaves and arrange vermicelli, pork intestines, pork tongue, blood sausage, fried tofu cubes, boiled meat slices, and ram meat on top in an orderly fashion. Place a cup of aromatic shrimp paste at the center and add some herbs to enhance the flavor. Serve with cucumber to complete the meal.
Notes
- If using pork shoulder or belly, mince the meat before adding it to the wok.
- Add a splash of water if the ingredients start to stick to the wok.
- Adjust seasoning by taste and adjust heat level to your preference.
- Be sure not to overcook the vegetables or they will become soggy.
- Serve Bun dau mam tom with fresh herbs such as mint, coriander or Thai basil for added flavor and texture.
Nutrition Information
Bun dau mam tom is a nutritious dish, as it contains a variety of essential vitamins and minerals. It is also a good source of protein and fiber.
• Calories: 300 kcal per serving
• Protein: 25g per serving
• Fiber: 5g per serving
• Vitamin C: 30% of the RDI per serving
• Vitamin A: 20% of the RDI per serving
• Iron: 10% of the RDI per serving
• Calcium: 8% of the RDI per serving.
How to Store Leftover Bun dau mam tom?
Leftover Bun dau mam tom can be stored in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze it for up to two months.
Be sure to let the dish cool completely before transferring it to a container or freezer bag. When ready to serve, thaw the Bun dau mam tom in the refrigerator overnight and reheat it in a pan or microwave until warmed throughout.
FAQs
Can pregnant women eat this?
Generally, pregnant women should avoid eating Bun dau mam tom as it contains pork tongue and shrimp paste, which can contain high levels of bacteria. However, if the ingredients are cooked through thoroughly then it may be safe to consume in small amounts.
Is it suitable for children?
The spiciness of Bun dau mam tom can vary depending on the amount of chili flakes added. It may be suitable for children if cooked without chili flakes and other spicy ingredients. If in doubt, it is best to consult a doctor before feeding this dish to young children.
How to make the dish healthier?
To make Bun dau mam tom healthier, reduce the amount of sugar and oil used. Replace pork tongue with lean protein such as chicken or tofu, and opt for more vegetables instead of vermicelli noodles.
If desired, add a source of healthy fats like nuts or avocado to balance out the meal. Additionally, serve with a side of steamed vegetables to up the nutrition.
Is Bun dau mam tom suitable for special diets?
Generally, Bun dau mam tom is not suitable for strict vegetarian or vegan diets due to the presence of pork tongue and shrimp paste.
However, it can be modified to make it suitable for a gluten-free and dairy-free diet by using rice noodles instead of vermicelli, and replacing fish sauce with vegan fish sauce or soy sauce.
Wrapping Up
Thank you for taking the time to learn more about Vietnamese Bun dau mam tom! Cooking this dish at home is a great way to enjoy an authentic taste of Vietnam in your own kitchen.
With the right ingredients and cooking techniques, you can easily recreate this delicious dish. Be sure to adjust the heat level and seasoning according to your preferences.
We hope you enjoyed learning about this popular dish! Don’t forget to share this article with your friends and family if you found it helpful.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
