Main Course

Bún Đậu Mắm Tôm Chay

Name: Bún Đậu Mắm Tôm Chay
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 500 g firm tofu pressed and cut into 2cm cubes; 250 g rice vermicelli noodle thin; 500 ml vegetable oil; 8 pcs vegan spring roll store-bought, frozen; 1 pcs cucumber sliced; 1 cup perilla leaf; 0.5 cup mint leaf; 30 g lemongrass finely minced; 1 pcs bird's eye chili finely minced (optional); 2 pcs fermented tofu (chao) red or white, mashed; 1 tbsp lime juice; 1 tsp sugar; 2 tbsp water; 1 clove garlic minced

This veganized version of Bún Đậu Mắm Tôm features crispy fried tofu and flavorful fried spring rolls served with fresh vermicelli noodles and herbs. A pungent dipping sauce made from fermented soybean paste (chao) provides a rich umami kick, mimicking the traditional mắm tôm.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 610 kcal

Allergen information: may contain soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gfirm tofu, pressed and cut into 2cm cubes
250 grice vermicelli noodle, thin
500 mlvegetable oil
8 pcsvegan spring roll, store-bought, frozen

accompaniments

1 pcscucumber, sliced
1 cupperilla leaf
0.5 cupmint leaf

dipping sauce

30 glemongrass, finely minced
1 pcsbird's eye chili, finely minced(optional)
2 pcsfermented tofu (chao), red or white, mashed
1 tbsplime juice
1 tspsugar
2 tbspwater
1 clovegarlic, minced

Equipment

pot · large platter · deep pan · slotted spoon · wire rack · small bowl

The method

Step by step

1
Prepare the dipping sauce: In a small bowl, combine the minced lemongrass, minced chili (if using), mashed fermented bean curd, lime juice, sugar, water, and minced garlic.
About 5 min
Cook’s note: Mashing the fermented bean curd well ensures a smooth sauce.
2
Cook the vermicelli noodles according to package directions, typically by boiling for 2-3 minutes until tender, then drain and rinse with cold water to prevent sticking.
About 5 min
Cook’s note: Rinsing with cold water stops the cooking process and keeps the noodles from clumping.
3
Heat the vegetable oil in a deep pan or pot over medium-high heat until it reaches about 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer for best results, or test with a small piece of tofu; it should sizzle immediately.
4
Carefully add the tofu cubes to the hot oil in batches, making sure not to overcrowd the pan.
Cook’s note: Overcrowding lowers oil temperature and leads to soggy tofu.
5
Fry the tofu for 5-7 minutes per batch, turning occasionally, until golden brown and crispy on all sides.
About 10 min
Cook’s note: Adjust heat as needed to maintain a consistent frying temperature.
6
Remove the fried tofu with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
Cook’s note: Draining on a wire rack keeps the tofu crispy.
7
In the same hot oil, fry the vegan spring rolls according to package instructions, usually 3-5 minutes, until golden and crispy.
About 5 min
Cook’s note: Ensure spring rolls are fully cooked through.
8
Remove the spring rolls and drain them on the same wire rack.
9
Arrange the cooked vermicelli noodles, fried tofu, fried spring rolls, sliced cucumber, perilla leaves, and mint leaves on a large platter.
About 5 min
Cook’s note: Serve family-style for an authentic experience.
10
Serve immediately with the prepared dipping sauce on the side.

Per serving

Nutrition

62%Score

Calories: 609.8kcal
Protein: 16.9g
Carbs: 74.2g
Fat: 28.2g
Fibre: 3.2g
Sugar: 5.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover components separately in airtight containers in the refrigerator.

Reheating

Reheat tofu and spring rolls in a toaster oven or air fryer for crispiness; noodles and herbs are best eaten fresh or at room temperature.