National Dish Vietnam: Bun Dau Mam Tom (Recipe)
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Discover Bun Dau Mam Tom, one of Vietnam’s most distinctive street foods! This unfussy yet deeply satisfying dish brings together fresh rice noodles, crisp golden tofu and a punchy fermented shrimp paste that locals simply cannot live without. Bold, tangy and full of contrasting textures, it is the kind of meal you tuck into elbow-to-elbow on a low plastic stool in Hanoi’s Old Quarter. Bring that lively street-stall spirit straight to your own kitchen.
About Bun Dau Mam Tom
Bun Dau Mam Tom is a traditional Vietnamese dish built from a simple but irresistible pairing of rice noodles, tofu and a one-of-a-kind fermented shrimp paste. It is usually served with a tumble of fresh herbs and other accompaniments that round out its flavours beautifully. On the streets of Hanoi in particular, this dish is a must for any food lover. The interplay of tastes and textures turns Bun Dau Mam Tom into an experience you really should not miss.
Ingredients (serves 1–2)
- 200g rice noodles (bun)
- 200g tofu
- 2 tablespoons fermented shrimp paste (mam tom)
- 1 tablespoon sugar
- 1 lime
- Fresh herbs (coriander, mint, shiso)
- Cucumber, sliced
- Perilla leaves (if available)
Shopping for the ingredients
You will find the ingredients for Bun Dau Mam Tom in a well-stocked Asian supermarket. The tofu should be firm in texture so it fries up nicely. The fermented shrimp paste (mam tom) is the heart of the dish and can smell rather pungent, so it is best sought out in specialist shops. Fresh herbs and vegetables are often easy to pick up at a regular supermarket or a weekly market.
Preparing the dish
Getting Bun Dau Mam Tom ready begins with cooking the rice noodles. Boil them until just al dente, then rinse under cold water to stop them overcooking. The tofu is cut into small cubes and fried until golden brown and crisp. Wash and finely chop the herbs and vegetables so they are ready to serve later. The fermented shrimp paste is mixed with sugar and lime juice to bring the flavours into a more harmonious balance.
Step-by-step instructions
- Cook the rice noodles according to the packet instructions and leave to cool.
- Cut the tofu into small cubes and fry in hot oil until golden and crisp.
- Mix the shrimp paste thoroughly with the sugar and lime juice.
- Wash the herbs and vegetables well and chop them finely.
- Arrange everything attractively on a platter and serve with the shrimp paste.
Gluten-free / lactose-free version
Bun Dau Mam Tom is easy to make gluten-free and lactose-free. Make sure the rice noodles and other ingredients you use are genuinely gluten-free, and double-check that the fermented shrimp paste contains no gluten-bearing additives. Since the dish has no dairy at all, it is naturally lactose-free and a great choice for anyone with a lactose intolerance.
Tips for vegans and vegetarians
For a vegan or vegetarian version, swap the fermented shrimp paste for a blend of miso paste and soy sauce. This gives the dish a similar depth and umami note. The tofu and fresh herbs stay exactly as they are, which makes this a delicious and nutritious alternative for vegans and vegetarians. The same plant-based thinking shines in a fragrant plate of Goi Nam.
More tips and tricks
Some people find the flavour of fermented shrimp paste a touch too intense. If so, you can loosen it with a little boiling water to mellow it out. Playing around with different herbs and side dishes can open up interesting new flavour combinations too. Crisp fried onion rings or roasted peanuts also add welcome texture and an extra layer of flavour to the dish.
Adapting the recipe to your taste
The ingredients and method behind Bun Dau Mam Tom are easy to tailor to personal preference. For more heat, add fresh chillies or a splash of chilli sauce. To give the dish a special twist, reach for bespoke dipping sauces or marinades that pair well with tofu. The choice of herbs can vary to taste as well, letting you build interesting combinations of your own.
Ingredient substitutions
Instead of tofu, you can use other plant-based proteins such as tempeh or seitan, which also fry up beautifully. For the shrimp paste there are vegan, seaweed-based alternatives that deliver a comparable flavour — the kind of clever swaps that also work well in fresh rolls like Goi Cuon Tom Thit. The rice noodles can be replaced with glass noodles or other noodle types if you fancy a different texture.
Drink pairing ideas
A cold lemonade or a refreshing iced tea pairs especially well with Bun Dau Mam Tom, balancing the dish’s bold flavours. A light white wine or a chilled beer also works wonderfully against its salty, fermented notes. For those who prefer to skip the alcohol, a ginger-and-lemon tea makes a lovely accompaniment.
Serving and presentation ideas
Presentation plays an important part in appreciating Bun Dau Mam Tom. Serve the different components on a large plate or platter so each guest can help themselves as they please. Use fresh herbs and a decorative wedge of lime to give the dish a bright, fresh look. A small bowl of shrimp paste in the centre of the plate completes the eye-catching presentation.
A bit of history
Bun Dau Mam Tom has its roots in Vietnamese street cooking and is especially popular in the north of the country, above all in Hanoi. The dish reflects the simplicity and finesse of Vietnamese cooking, turning everyday ingredients into a delicious, satisfying meal. The fermented shrimp paste has a long tradition in Vietnamese cuisine, lending the dish its signature flavour and delighting generations of locals and travellers alike.
More recipe ideas
Summary: Bun Dau Mam Tom
Bun Dau Mam Tom is a unique and tasty dish that perfectly captures the variety of Vietnamese cooking. It is simple to prepare and, thanks to its many aromas and textures, offers a real flavour experience. Whether you keep it traditional with fermented shrimp paste or go for a vegan version, this dish has something for every palate. Set off on a culinary journey to Vietnam and savour the incomparable taste of Bun Dau Mam Tom!
