Giới Thiệu Món Bún Đậu Mắm Tôm Bằng Tiếng Anh

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    Nói về món bún đậu mắm tôm bằng tiếng anh

    If your travel bucket list includes trying worldly cuisine, there should be room in it for bun dau mam tom – Vietnamese fermented shrimp paste noodle. Sure, pho, bun cha, banh mi, banh xeo may be among the most popular in Vietnam, but if you would like to try something a little more unique, then bun dau mam tom should be in that list. We know it sounds a little unappetizing when we say fermented shrimp paste noodle, but hopefully this article will be able to convince you as to why you should try it at least once.

    A portion of bun dau mam tom contains vermicelli (bun roi), pork belly, young rice cake, tofu, herbs, cucumber and shrimp paste

    What is Vietnamese fermented shrimp paste noodle?

    I bet you thought durian was probably the smelliest food you could find in Vietnam. Wrong! Bun dau mam tom gives it a good run for its money. Like durian, people get addicted to it very easily and the fact is that it’s one of the local’s favorite dishes – especially those from the North. It is so true when people say that Vietnamese cuisine doesn’t win any points for complexity. If it is too complicated, it can’t be classified as a street food. This is also the key to success in the street food business.

    Bun dau mam tom has three main ingredients: vermicelli noodle, fried tofu, and shrimp paste. So, if you easily have access to these three main ingredients, you can become a vendor owner or even start your own F&B business in Vietnam. However, there is one kind of veggie called Vietnamese balm, accompanying other kinds of vegetables on the plate like perilla leaf, fish mint, or cucumber, that play a really important role in making the delicious flavor in your mouth.

    It is so true when people say that Vietnamese cuisine doesn’t win any points for complexity. If it is too complicated, it can’t be classified as a street food. This is also the key to success in the street food business.

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    A lot of Vietnamese people love this dish

    You can tell a good bun dau mam tom by the fried tofu and the shrimp paste they serve. The tofu should be deep fried until it turns yellow on the outside but still retains moisture, softness, and the original taste on the inside. The shrimp paste shouldn’t be too salty or too thick, but it definitely needs to have a specific sour taste from the lemon or kumquat served and the spice from the chili.

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    Squeeze kumquat in the shrimp paste to enhance its flavor and make the smell less strong

    Recommendation

    The restaurant/stall version of bun dau mam tom will have steamed pork, green rice pork nuggets, small pig intestine, large pig intestine that is stuffed with veggies and grilled, and fried spring rolls as extra options for you to choose from. Order as you wish.

    Where to find fermented shrimp paste noodle in Vietnam

    AB is a popular dish in Hanoi, the capital city of Vietnam. Almost every Hanoian loves this dish. It is such a simple dish and moreover, it is cheap. Just spend 15,000 VND (less than 1 USD) and you will have a full belly afterward. Lucky for you, because of the fan club trailing this dish, it has spread throughout the country. You can now find bun dau mam tom in Da Nang, Hoi An, Nha Trang, Saigon, etc, but you will have to do some research on where you can find it in these cities.

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    A delicious platter!

    Generally, in Vietnam you’ll see many a street food vendor carrying a bamboo pole that supports two magical baskets, one at each end. If she also carries a pan, a mini gas stove, a bag of veggies, a plastic box of shrimp paste, and many tofu pieces, then you’ve hit the jackpot! These women know how to serve the dish best but you can also find it in restaurants.

    If you ever visit Hanoi, you should try bun dau mam tom in a small alleyway located off Hang Khay street, right opposite Hoan Kiem lake. This tiny alley is numbered 31 and has two different spots that serve bun dau mam tom. Both vendors serve the dish beautifully and both are equally delicious. Many foodies make detours here. The average price for a flat winnowing basket of bun dau mam tom with accompanying sides is about 40,000 VND ~ almost 2 USD.

    Bun dau mam tom: just another stinky delicacy in Vietnam

    Bun dau mam tom, a dish including a stinky sauce and tofu, is a definite must for daredevils undisturbed by the idea of pungent shrimp paste.

    As the name suggests, the dish includes bun (rice vermicelli, usually fresh and served without soup), dau (tofu, usually in crispy brown fried cubes), and mam tom (a smelly shrimp paste that can knock out unprepared epicureans on first contact).

    What sets this dish apart from other foods with the same vermicelli content, firstly, is the type of noodle used.

    Unlike other soup dishes, where the noodles are separated, the noodle used in bun dau mam tom is served in chunks.

    It is known as bun la, a kind of noodle pressed into patches and chopped into cubes measuring about two fingers long, giving them a hard, firm texture.

    ‘Bun dau mam tom’ restaurants in Saigon tend to have a northern-style decor. Photo: Tien Bui

    These noodle cubes also make it easier to dip them in shrimp paste, which tends to drip on tables or clothes if the stripes are not well connected.

    The other ingredients for bun dau mam tom, however, are not restricted to tofu only. Eaters can choose from com (a kind of green rice pork nugget), cha gio (spring rolls), thit heo (steamed pork), or long (steamed pig offal).

    Bun dau mam tom is served with cucumber slices and an assortment of herbs.

    The dish is usually served on a met, a round-shaped bamboo-made flat container, typically used to present food in the north.

    The key to its success, however, is the magical shrimp paste – the very soul of the delicacy.

    The paste is often served in a palm-sized bowl filled about halfway. Diners are given a pot of sugar and a basket of kumquats for extra seasoning.

    For each bowl of shrimp paste, two kumquats and three teaspoonfuls of sugar should do. Whisking the mixture afterward combines the different scents into a wholesome, pungent dip.

    Where to find it?

    Most major cities in Vietnam have restaurants specializing in the dish.

    In the capital city of Hanoi, bun dau mam tom is a mundane daily energy boost for the average laborer and low-income inhabitants.

    Alleyway peddlers set up compact kitchens in narrow corners where they attract packs of eaters who come, eat, and rush back to work.

    The pleasure of picking each noodle cube, dipping it in the aromatic shrimp paste, and feeling its effect on every single taste bud on a chilly day in Hanoi is a sensation most locals would agree cannot be beaten.

    Yet, those same eaters, whatever their size, still need to deal with the sometimes uncomfortable feeling of squeezing onto a tiny plastic stool while pulling their legs together so as to save space for others.

    To fill one’s stomach, a dish of bun dau mam tom should cost roughly VND15,000 (yes, less than one dollar!) for a basic tofu-only version.

    One typical place is Bun Dau Viet at 27/29 Hang Khay, Hoan Kiem District, in the Old Quarter, where prices are VND15,000-33,000 ($0.5-1.5) per plate.

    First timers here will probably feel claustrophobic in the small eatery, but will quickly forget their discomfort once the food hits their mouth.

    In Saigon, the bun dau mam tom may taste the same as its northern counterpart, but the eateries are a whole different ball game.

    Given the burning heat in the city, it can be absolutely disastrous to peddle around selling noodles with shrimp paste as the paste will quickly spoil.

    For this reason, restaurateurs in Saigon serve the dish in spacious indoor areas with finely decorated and neatly arranged tables and chairs.

    The last few years has seen a noticeable rise in the number of bun dau mam tom restaurants in the city, some of which are listed below.

    Those residing downtown can drop by Bun Dau Co Khan at 102/26 Cong Quynh Street, District 1. A hotspot for the dish since it opened in 2013.

    Its owner is Trang Khan, a well-known model and actress in Vietnam. As a northerner, she has grown making delicious shrimp pastes.

    Her eatery attracts the locals with its combination of hefty servings and humorous quips for its owner. If her restaurant ever went under its clear she would have a shot at stand-up comedy.

    Prices at Bun Dau Co Khan range from VND50,000-110,000 ($2-5).

    Heading north from downtown, shrimp paste cravers can stop at Bun Dau 60 at 38 Tran Quang Khai Street, District 1. The spacious restaurant is a little more upscale, with a peculiar northern-style decor.

    Bún đậu mắm tôm - Delicious food for breakfast

    The summer in almost regions in Vietnam is extremly hot and often seems like a chore to face a bowl of steaming hot noodle soup (Pho) or a plate of rice. One cool and refreshing alternative is " Bún Đậu Mắm tôm"

    “Mắm tôm” or Shrimp paste is popular in many parts of Asia including Vietnam. As a matter of fact, it has long been in the list of “worst smelling foods in the world”. I know what some of you may react to this dish: “Ewww”, but come on. one of the reasons why you travel is to see (hear, smell, taste, feel) the world in all its diversity, isn’t it? So why not give “mắm tôm” a chance?

    Besides, to you, shrimp paste may smell like a rotten animal, but to many locals, it is an aroma that makes their mouth water only thinking about it. After two or three times, trust me, you may feel pity if refusing to try this seemingly gross local food.

    “Mắm tôm” is made from shrimps and salt. The typical aroma comes from an enzyme which is available in the intestine of shrimps. Actually, “mắm tôm” smells exactly like the smell of the mustard-colored stuff in shrimp heads. The fermentation may take from six months to one year before mắm tôm can be served, normally with “nộm” sweet and sour grated “rau muống” water morning glory, “cà pháo” egg-plants, “thịt chó” dog meat and of course, “bún đậu mắm tôm”. You can surely guess, “bún đậu mắm tôm” comprises of noodles “bún”, tofu “đậu”, shrimp paste “mắm tôm” and, last but not least, odoriferous herbs “rau thơm”, which is optional but they will make the difference. “Rau thơm” can be basil “rau húng” or cockscomb mint “kinh giới”.

    It is not difficult to find a street vendor that offers you this food. You will notice that the vendors do something to the shrimp paste before giving it to you: they will add a few drops of a fresh lemon or satsuma “quả quất” and then some boiling oil from the same pan they are using to fry tofu. You will have to mix the whole thing well until the bowl is full of soft tiny white bubbles, which is how they make the smell less strong . Dip a piece of tofu, some noddles and a basil leaf into the sauce and eat them all together, you will feel heaven (my mouth is watering!).

    However, it shouldn’t be a big deal if you don’t like it first time but remember when I had my first bite of durian, I almost threw up. Guess what, now I’m really in love with this fruit.

    A dish of “bún đậu mắm tôm” in the street often costs from VND20,000 VND (US$1), quite cheap, which is one of the reason why I love street foods. Of course, the vendors will always give you two options: “mắm tôm” or fish sauce “nước mắm”. But, you know, there must be some reason why peole call it “bún đậu mắm tôm” and never “bún đậu nước mắm”. Last thing, you may want to prepare some pieces of chewing-gum to have after eating this very special food.

    I hope that after reading this, instead of referring to “bún đậu mắm tôm” as “one of the weirdest foods”, you may want to recommend it to your friends as a special feature of Asian cuisine.

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    Chỉnh sửa cuối: 3 Tháng mười một 2019
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