Entree: Vietnam – Hanoi – Bún Đậu Mắm Tôm (Hanoi platter of rice vermicelli with fried tofu, boiled pork, fresh herbs, and pungent fermented shrimp paste dipping sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) rice vermicelli (bún)
- 14 oz (400 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) pork belly, skin-on, whole piece for boiling and slicing
- 3 tbsp (45 ml) vegetable oil, divided (for frying and sautéeing)
- 1/2 cup (120 ml) mắm tôm (fermented shrimp paste)
- 3 limes, juiced (about 3 tbsp (45 ml))
- 1 tbsp (12 g) sugar
- 2 tbsp (30 ml) hot vegetable oil (for blooming the sauce)
- 2 cloves garlic, finely minced (about 0.21 oz (6 g))
- 2 bird’s eye chiles, finely chopped (approx. 0.21 oz (6 g)) or to taste
- 1 tsp (5 g) fish sauce, optional (to adjust balance)
- 1 cup (30 g) perilla and Vietnamese balm (tía tô and kinh giới) mixed, whole leaves
- 1 cup (30 g) fresh mint leaves
- 8–12 lettuce leaves for wrapping (about 5 1/4 oz (150 g))
- 1 small cucumber, sliced (about 4 1/4 oz (120 g))
- 4 scallions, blanched briefly (optional)
- Salt and black pepper, to taste

Show original ingredient measurements

- 1 lb (454 g) rice vermicelli (bún)
- 14 oz (400 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) pork belly, skin-on, whole piece for boiling and slicing
- 3 tbsp (45 ml) vegetable oil, divided (for frying and sautéeing)
- 1/2 cup (120 ml) mắm tôm (fermented shrimp paste)
- 3 limes, juiced (about 45 ml)
- 1 tbsp (12 g) sugar
- 2 tbsp (30 ml) hot vegetable oil (for blooming the sauce)
- 2 cloves garlic, finely minced (about 6 g)
- 2 bird’s eye chiles, finely chopped (approx. 6 g) or to taste
- 1 tsp (5 g) fish sauce, optional (to adjust balance)
- 1 cup (30 g) perilla and Vietnamese balm (tía tô and kinh giới) mixed, whole leaves
- 1 cup (30 g) fresh mint leaves
- 8–12 lettuce leaves for wrapping (about 150 g)
- 1 small cucumber, sliced (about 120 g)
- 4 scallions, blanched briefly (optional)
- Salt and black pepper, to taste

Instructions

1. Prepare the pork belly: place pork belly in a pot and cover with cold water; add a pinch of salt, 1 clove crushed garlic, and a few peppercorns. Bring to a simmer and cook gently for 25–35 minutes until just tender. Remove, cool slightly, and slice into 1/8–1/4-inch (3–6 mm) slices.
2. Cook the bún: bring a large pot of water to a rolling boil, add rice vermicelli and cook per package instructions (usually 2–3 minutes) until al dente. Drain, rinse under cold water, drain well and toss lightly with a few drops of oil to prevent sticking.
3. Fry the tofu: heat 2 tbsp (30 ml) vegetable oil in a nonstick skillet over medium-high heat. Pat tofu dry, then fry cubes until golden and crisp on all sides, about 3–5 minutes per side. Drain on paper towels and season with a pinch of salt.
4. Make the mắm tôm dipping sauce: in a small bowl combine mắm tôm with sugar and lime juice; whisk until smooth. In a small pan heat 2 tbsp (30 ml) oil until smoking, then carefully pour hot oil over minced garlic and chopped chiles in the shrimp paste mixture to bloom the aromatics. Taste and adjust with 1 tsp (5 g) fish sauce or a little more sugar or lime as needed; the sauce should be pungent, slightly sweet, and bright.
5. Prepare herbs and accompaniments: wash and dry perilla, balm, mint, lettuce, and cucumber. Blanch scallions briefly if using and cut into short lengths.
6. Assemble and serve: arrange bún, fried tofu, sliced pork belly, herbs, cucumber, and scallions on a large platter. Serve with the mắm tôm in a small bowl and let diners build bites by wrapping vermicelli, pork, tofu, and herbs in lettuce leaves or eating components separately with dipping sauce.