Bún đậu mắm tôm, or rice noodles with fermented shrimp paste, is a popular Vietnamese dish that originated in the northern region of the country. It is a street food staple in Hanoi, the capital of Vietnam, and is also enjoyed throughout the country.
History
The exact origins of Bún đậu mắm tôm are unknown, but it is believed to have originated in the early 20th century. The dish is thought to have been inspired by the French dish charcuterie, which is a type of fermented pork sausage.
Bún đậu mắm tôm quickly became popular in the northern region of Vietnam, and by the mid-20th century, it had spread to all parts of the country. Bún đậu mắm tôm is now one of the most popular dishes in Vietnam, and it is also enjoyed by people all over the world.
Main ingredient
The main ingredients in Bún đậu mắm tôm are:
– Fermented shrimp paste: The fermented shrimp paste is the key ingredient in Bún đậu mắm tôm. It is made from fermented shrimp and salt, and it has a strong and pungent flavor.
– Rice noodles: The rice noodles are typically served cold, and are topped with the fermented shrimp paste, tofu, and herbs.
– Fried tofu: The fried tofu is a common protein in Bún đậu mắm tôm. The tofu is cut into cubes and deep-fried until golden brown and crispy.
– Herbs: Basil, mint, cilantro, green onions.
Recommend some places to enjoy
- Bún đậu mắm tôm Hàng Khay: This restaurant is located on Hang Khay Street and is known for its delicious Bún đậu mắm tôm. The fermented shrimp paste is made fresh daily and the tofu is fried to perfection.
Address: No. 31 Hang Khay Street, Hoan Kiem District, Hanoi
- Bún đậu mắm tôm Trung Hương: This restaurant is located on Phất Lộc Street and is known for its authentic Bún đậu mắm tôm. The fermented shrimp paste is made using traditional methods, and the tofu is fried in lard.
Address: No. 49 Phat Loc Street, Hoan Kiem District, Hanoi
If you are looking for a delicious and authentic Vietnamese dish, Bún đậu mắm tôm is a great option. It is a flavorful and satisfying dish that is sure to please everyone.
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