Vietnamese · Dinner
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.
$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
728Calories
28gProtein
48gFat
54gCarbs
8gSugar
3gFiber
1240mgSodium
68mgChol
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Instructions
1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) pork belly
- 300g (10.6 oz) firm tofu
- 60g (2.1 oz) fresh ginger
- 60g (2.1 oz) shallot
- 1 tsp fine sea salt
- 2 tbsp cornstarch
- 1 tsp ground white pepper
- 600ml (2 1/2 cup) neutral oil
- 300g (10.6 oz) dried rice vermicelli
- 4 tbsp shrimp paste
- 2 tbsp fresh lime juice
- 2 tbsp granulated sugar
- 2 tbsp Vietnamese rice wine
- 4 fresh red bird chilli
- 2 large egg white
- 60g (2.1 oz / small handful) butter lettuce
- 20g (small handful) Vietnamese mint
- 16g (small handful) perilla leaves
- 16g (small handful) cilantro
- 120g (4.2 oz) cucumber
- 120g (4.2 oz) bean sprouts