Bun Dau Mam Tom

Ingredients

Rice vermicelli noodles

8 ounces

Fried tofu

1 block, sliced into bite-sized pieces

Fresh herbs

1 cup (mint, perilla, and lettuce, mixed)

Chili peppers

2, thinly sliced

Lime

1, cut into wedges

Water

1/2 cup (for the sauce)

Fermented shrimp paste (mam tom)

2 tablespoons

Fish sauce

1 tablespoon

Sugar

1 teaspoon

Garlic

2 cloves, minced

Instructions

1. Begin by cooking the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse under cold water to prevent sticking. Set aside.
2. In a small bowl, whisk together the fermented shrimp paste, minced garlic, sugar, fish sauce, and 1/2 cup of water until well combined. Adjust the consistency with more water if needed; it should be a pourable sauce.
3. Slice the fried tofu into bite-sized pieces and arrange them on a serving plate with the cooked rice vermicelli noodles.
4. Add the fresh herbs and sliced chili peppers around the noodles and tofu, creating a colorful and inviting presentation.
5. Serve the bun dau mam tom with the dipping sauce on the side, along with lime wedges and extra fresh herbs for garnish.
6. To enjoy, take a small portion of noodles, a piece of tofu, and some herbs. Dip them into the shrimp paste sauce and savor the explosion of flavors.