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Bun Dau Mam Tom: The taste in the past and the present

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Bun Dau Mam Tom is a popular meal with a distinct Hanoian flavor. Over time, there is a variation to indulge customers’ taste buds in the four directions.

Bun Dau Mam Tom in the past

Bun dau mam tom in the past
Bun dau mam tom in the past – Source: Internet

Bun Dau Mam Tom, with the original taste, has vermicelli and fried tofu inflated with shrimp paste and stir-fried with lemon juice, a little white wine, and a little sugar to soften the taste. To make delicious shrimp bean vermicelli, according to the experience of gourmets, it is necessary to choose tofu from Mo Village because it is made with beans thoroughly rubbed, so it is more flexible and fatty than other beans.

The default vermicelli for Bun Dau Mam Tom from the past must be leaf vermicelli cut in half and presented to the mother, not mussel vermicelli or tangled vermicelli. Aromatic herbs can have marjoram, small but fragrant leaves.

The most delicious fried tofu is lard. Moreover, when fried at high temperatures, fat is not oxidized like oil, is easy to burn, and is metamorphic.

It is necessary to fry a little bit of fat to help the yellow beans quickly become crispy, bulging on the outside, but the inside is soft and spongy but does not waste fat. Tofu is fried to ensure that it is always crisp and greasy.

As for shrimp paste, choose the dark purple type of Thanh Hoa. How to make shrimp paste: Put 3 tablespoons of shrimp paste, 1 tablespoon of sugar, and a few drops of white wine into a bowl. Squeeze more lemon juice and whip it up. White wine helps deodorize, and lemon and sugar help balance and soften the salty taste of shrimp paste. Add some hot fat and fry the beans. Sprinkle with a drop or two of stalky tomato oil (if any) to give off an attractive aroma.

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Bun Dau Mam Tom taste in the present

Bun Dau Mam Tom in the present
Bun Dau Mam Tom in the present – Source: Internet

Over time, along with immigration and many cultural streams, Hanoi bean vermicelli has many variations to indulge the taste buds of diners. Besides vermicelli leaves, crispy fried tofu also has thinly sliced boiled pork legs, fried rice noodles, and fried spring rolls… Some restaurants also add fried spring rolls and boiled tongues.

Some people who cannot eat shrimp paste can replace it with sweet and sour fish sauce with garlic and chili. In addition to Lang’s herbs, there are cucumbers to help balance the fried dishes.

Although the variation of shrimp paste vermicelli still carries the old taste when presented on banana leaves on the mother. Shrimp bean paste noodles also spread to many places. In Saigon, herbs are served with basil, lettuce, and cucumbers.

It is not wrong to say that shrimp paste bean vermicelli is a traditional dish that any Hanoi native knows to eat, even a favorite dish. Shrimp bean paste vermicelli originated from the North or, more specifically, from Hanoi and gradually spread all over the country. This folk dish can be used for play or as a snack of the day with straightforward ingredients. A standard Hanoi shrimp paste vermicelli tray includes:

  • Fresh vermicelli.
  • Crispy fried tofu.
  • Sour spring rolls.
  • An indispensable cup of shrimp paste mixed with kumquat and chili with herbs.

Although shrimp paste vermicelli is now available in almost every province and city in our country, including massive cities such as Da Nang and Ho Chi Minh City… if you want to enjoy original and complete vermicelli with shrimp paste, you must go to Hanoi.

Top 4 Hanoi restaurants that buy the best of Bun Dau Mam Tom

Bun Day Mam Tom Goc Da 

Add: 4 Ngo Gach, Hang Buom, Hoan Kiem

Hours of operation: 10:00 a.m. – 22:00 p.m.

Price range: 25,000 – 50,000 VND

If you are a tourist exploring Hanoi Old Quarter for the first time, you must stop and enjoy the delicious taste of Gò Đa shrimp bean paste vermicelli. Although it is a roadside shop, it is pretty spacious and clean. Sitting in the restaurant to enjoy a delicious and hot tray of shrimp paste and noodle soup, watching the streets of Hanoi in the cold weather, is a great experience. Nuggets, according to foodies, are one of the must-try delicacies when visiting here. The outside is fried with crispy gold, and the inside is flexible and has a characteristic firmness that few places have.

When you come to Go Da shrimp paste bean paste vermicelli, you will be served extremely dedicated and thoughtful. If you are the first person to enjoy shrimp paste bean paste vermicelli, you will be consulted very enthusiastically by the staff here!

Trung Huong Bun Dau Mam Tom 

Add: 49 Phat Loc, Hoan Kiem District, Hanoi

Hours of operation: 7:00 a.m. to 21:00 pm

Price range: 20,000 – 50,000 VND

Referring to the 37 delicious Hanoi dishes, it is indispensable to have shrimp paste vermicelli. Trung Huong Bun Dau Mam Tom is a renowned address picked by many people in the capital. The shop is on Phat Loc Alley, with busy diners entering and leaving. The reason the restaurant attracts so many guests is thanks to the meticulousness of the owner. Beans used for shrimp paste vermicelli must be soft and fatty bean pieces of Mo village. The vermicelli must be produced in Phu Do village and cut into bite-sized pieces. With fresh vermicelli fiber

A unique feature to attract diners here is the bowl of shrimp paste. It can be said that shrimp paste is the soul of a tray of Hanoi shrimp paste. Understanding that, the owner is fearless in working hard but directly imports Thanh Hoa shrimp paste. Therefore, shrimp paste in Trung Huong is very different from the rest. Trung Huong’s mam tom is neither brackish nor too salty, but it is moderately ripe. Adding a slight sourness of kumquat and a bit of spicy chili makes Trung Huong bean paste vermicelli even more special.

Read more: Travel blog Vietnam: Follow the young Vietnamese generation to find out more about Vietnam through the unique experiences of them

Quan Giang – One of the original tastes of Bun Dau Mam Tom

Add: B4 Trung Tu, Dong Da District, Hanoi

Hours of operation: 6:00 a.m. to 13:00 p.m.

Price range: 30,000 – 150,000 VND

Quan Giang is located in the Trung Tu collective area, so it may be challenging to find a way, but Lily’s Travel believes this restaurant is worth your effort. Giang bean vermicelli is a blend of flavors to the full. A little fatty aroma of fresh bean pieces, a cup of shrimp paste standardizing the old Hanoi flavor, combined with fresh vermicelli and pork fiber just sliced and eaten not too thin nor too thick has made a Quan Giang leave so many impressions in the hearts of diners.

You have not arrived if you come to Quan Giang but have never tasted the fried heart here. Giang’s fried heart has a unique taste that you cannot find anywhere, especially in the stomach and intestines.

Bun Dau Mam Tom Ngo Tram

Bun Dau Mam Tom Ngo Tram
Bun Dau Mam Tom Ngo Tram – Source: Internet

Add: 1B Ngo Tram, Hoan Kiem District, Hanoi

Hours of operation: 8:30 a.m. to 15:00 p.m.

Price range: 20,000 – 50,000 VND

If you are tired of the traditional shrimp paste vermicelli, Ngo Tram’s vermicelli is an excellent choice. The restaurant was highly creative when combining sour bamboo shoots with vermicelli to improve taste and reduce boredom. In particular, the shrimp paste bean vermicelli here is also combined with quite firm and delicious pork leg meat to create a new bean vermicelli flavor, but it is very harmonious and not inferior to the traditional bean vermicelli.

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