Photograph of the finished Rice Noodles with Fried Tofu and Shrimp Paste

Vietnam · Bún đậu mắm tôm

Rice Noodles with Fried Tofu and Shrimp Paste

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh rice noodles Fresh rice noodles 1.3 lb
  • Photograph of Tofu Tofu 1.3 lb
  • Photograph of Fermented shrimp paste (mam tom) Fermented shrimp paste (mam tom) 2.8 oz
  • Photograph of Lime Lime 2
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Herbs Herbs 2.8 oz
  • Photograph of Cucumber Cucumber 2
  • Photograph of Banana leaves Banana leaves 4 leaves

Method

  1. 1 Cut the tofu into square pieces, drain, then deep-fry for 10 minutes until golden brown and crispy.
  2. 2 Fresh rice noodles are cut into small pieces and arranged on a tray lined with banana leaves.
  3. 3 Wash the herbs and slice the cucumber diagonally.
  4. 4 Mix shrimp paste with sugar and lemon juice, then whisk until fluffy for 2 minutes.
  5. 5 Add sliced chili peppers and a little hot oil to the shrimp paste bowl to enhance the aroma.
  6. 6 Arrange the hot rice noodles, fried tofu, and fresh vegetables on a tray, and dip them in shrimp paste.

With an appliance

  • Air fryer 39 min

    Replace step 1: spray oil evenly on all sides of the tofu, fry at 195 degrees for 14 minutes, flip at the 7th minute; the steps for arranging the rice noodles and preparing the shrimp paste sauce remain the same.

Start cooking