Bun Dau Mam Tom Recipe
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. 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.
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Servings: 2 people
Calories: 323kcal
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.