Bun dau mam tom

Bun dau mam tom is a rustic yet iconic dish of Hanoi. It features rice vermicelli, crispy fried tofu, and fermented shrimp paste – a combination that creates a bold and unforgettable flavor. The shrimp paste is carefully mixed with kumquat juice, sugar, and hot oil to enhance its aroma. Fresh herbs like perilla and Vietnamese balm balance the strong taste. It’s a common choice for lunch or casual gatherings.

Nowadays, the dish has evolved to include various appealing toppings. Additions like green rice pork sausage, fried spring rolls, boiled pork, or fried pork intestines make the tray heartier and more vibrant. Young people particularly enjoy this meal as it’s both filling and flavorful. It’s typically served on a bamboo tray lined with banana leaves, showcasing Northern countryside charm. From street stalls to upscale eateries, bun dau is loved far and wide.

The dining spaces for bun dau are diverse – from tiny alleyway shops to modern, neat restaurants. In Hanoi, you’ll often find bun dau eateries bustling during lunchtime. The aroma of shrimp paste fills the air, mingling with the chatter of happy diners. Bun dau isn’t just a dish; it’s a part of Hanoi’s urban lifestyle. It brings together both the flavors and the people of the city.

Recommended Spots:

Bún đậu Mẹt – 1 Hàng Khay Street (a cozy place near Hoan Kiem Lake, great for a quick bite)

Bún đậu An An – 7 Ngõ Gạch Street (one of the city’s oldest and busiest spots with a classic Old Quarter vibe)