Bún Đậu Mắm Tôm

Bún Đậu Mắm Tôm is a delightful Vietnamese dish featuring vermicelli noodles paired with crispy fried tofu and a unique shrimp paste dipping sauce. This high-protein lunch is both satisfying and packed with flavor, perfect for a nourishing meal.

Ingredients

• Vermicelli noodles - 200 grams
• Firm tofu - 300 grams
• Shrimp paste (Mắm Tôm) - 50 grams
• Lime - 1 medium
• Garlic - 2 cloves, minced
• Bird's eye chili - 1, minced (adjust for spice preference)
• Fish sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Peanuts, crushed - 30 grams
• Fresh herbs (mint, cilantro, or basil) - 30 grams
• Cucumber - 1 small, sliced
• Pickled vegetables (carrot and daikon) - 100 grams

Steps

1. Start by cooking the vermicelli noodles according to package instructions, then drain and rinse under cold water. Set aside.
2. While the noodles are cooking, slice the tofu into thick rectangles and pat dry with a paper towel.
3. Heat vegetable oil in a pan over medium heat. Once hot, add the tofu slices and fry until golden and crispy on both sides, about 5-7 minutes. Remove and place on a paper towel to absorb excess oil.
4. In a bowl, mix the shrimp paste, minced garlic, lime juice, fish sauce, and sugar until smooth to create the dipping sauce. Adjust seasoning to taste.
5. Arrange the vermicelli noodles on a serving plate, topped with crispy tofu, cucumber slices, pickled vegetables, and crushed peanuts.
6. Garnish with fresh herbs and serve with the shrimp paste dipping sauce on the side.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 75 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• High in protein due to tofu and a good source of essential amino acids.
• Contains fresh herbs and vegetables that provide vitamins, minerals, and antioxidants.

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