Hopefully, this article has perked your interest a little, and make you want to try this seemingly-intimidating dish. If the shop isn’t too busy, he’ll drop by and chit-chat a little with you. It’s aromatic and strikes a nice balance between saltiness and sweetness. So, you might end up eating all of the noodles even before finishing the toppings.Įspecially, the mam tom here is neither too salty nor too thick. There are a lot of toppings, even more than rice noodles. The tofu is crunchy and rich-tasting, the green rice pork nuggets are aromatic and slightly chewy, the fried spring rolls are quite big and packed with filling, and the boiled pork belly slices are soft with just the right amount of fat. The bun dau here is absolutely delicious. However, keep in mind that it gets very crowded, especially during lunch, so you might want to call the restaurant beforehand and reserve some spots. 7.Mam Ruoc Cham (Vietnamese Dipping Sauce with Shrimp Paste) 8.Stinky but Stealthily Good: Fine Shrimp Sauce (Mam Tom) 9.Vietnamese Fermented Shrimp Sauce (Mam Tom) Recipe Pinterest. 6.Mam tom shrimp paste in 4 popular Vietnam dishes Authentik Travel. The space is also spacious, able to cater to big group of diners. 5.Off the shelf: The powerfully funky umami of Vietnamese shrimp paste. If you’re the kind of people who care about sanitation, then this restaurant will surely fit the bill. If you ever want to try this dish, visit Bun Dau Tuan Troc, located in 23 Phan Huy Ich. While bun dau mam tom is still sold as a street food, many bun dau mam tom restaurants have been opened due to the insane popularity of this dish. The restaurant is quite spacious and able to fit many big groups. But nowadays, you’ll find many toppings such as boiled pig leg or pork belly slices, pig intestine, green rice pork nuggets, and fried spring rolls, all of which pair awfully well with the dipping sauce. Traditionally, this dish only involves noodles, fermented shrimp paste, and deep-fried tofu. Sprinkling on top of the dipping sauce a bit of black pepper and chilies would enhance the taste even more as well! Shop vendors tend to add a small scoop of oil (the one that they use to fry the tofu) to give the dipping sauce some extra greasy flavor.Īs the name indicates, this dish consists of deep-fried tofu, too! The outside should be fried to perfection with a golden, crispy crust, while the inside stays soft, moist, and hot. Since it’s very salty if eaten directly, it’s usually added with a bit of lime and sugar. After it’s done fermenting, the paste should have a thick consistency with a deep purple color. To make this sauce, finely crushed shrimp is mixed with salt and then fermented in a wooden vat for a while. It has a signature pungent scent that might scare away the chicken-hearted diners. The dipping sauce – mam tom or shrimp paste - is the most special part about this dish. There are many restaurants in Vietnam that sell this dish.The soul of this dish is mam tom (fermented shrimp paste) which has a distinctively pungent flavor. Ingredients of bún riêu cuaīún riêu has a fresh sour flavor, so Vietnamese people like to enjoy it in summer. This dish is rich in nutrition: calcium from the ground crab shells, iron from the congealed pig's blood, and vitamins and fiber from the vegetables. Other ingredients for this dish include tamarind paste, fried tofu, mẻ or giấm bỗng (kinds of rice vinegar), quả dọc ( Garcinia multiflora Champ.), annatto seeds ( hạt điều màu) to redden the broth, huyết (congealed pig's blood), split water spinach stems, shredded banana flower, rau kinh giới ( Elsholtzia ciliata), spearmint, perilla, bean sprouts and chả chay (vegetarian sausage). This paste is then strained - the liquid becoming the base for the soup along with tomato, and the solids used as the basis for crab cakes. The crabs are cleaned to remove dirt and sand, then pounded together (with the shell still on) into a fine paste. In this dish, various freshwater paddy crabs are used, including the brown paddy crab found in rice paddies in Vietnam. īún riêu cua is served with tomato broth and topped with minced freshwater crab. There are several varieties of bún riêu, including bún riêu cua (minced crab), bún riêu cá (fish) and bún riêu ốc (snail). Bún riêu is a traditional Vietnamese soup of clear stock and rice vermicelli.
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