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Learn how to make delicious mixed Bun dau mam tom with a fully enticing and simple recipe right at home, attracting a lot of attention. A plate of enticing Bun dau with clean ingredients is an irresistible dish. Let's explore how to make delicious mixed Bun dau mam tom with PasGo Team through the article below.
I. Ingredients for making authentic Hanoi-style mixed Bun dau mam tom
1. Seasonings and ingredients
Preparing enough ingredients is essential for making the most authentic mixed Bun dau mam tom. To make delicious Bun dau mam, you will need:
- Enough fresh bun noodles (regular type)
- Firm tofu (1kg)
- Pig intestines (600g)
- Liver (200g)
- Blood (100g)
- Pig stomach (300g)
- Pig skin (500g), can be replaced with pork belly or pork leg meat
- Ground pork (300g)
- Fermented shrimp paste
- Potato (1 large)
- Wood ear mushrooms (500g)
- Chili peppers (2)
- Cucumbers (3)
- Limes (2)
- Accompanying greens (a bit)
- Shallots (4)
- Garlic (4 cloves)
- Ginger (1 piece)
- Rice paper
- Fermented shrimp paste (500g)
- Vinegar (100ml)
- Cooking oil (500ml)
- Seasonings (sugar, salt, and MSG)
Making delicious mixed Bun dau mam tom requires preparing enough ingredients (Photo: st)
2. Selecting and purchasing ingredients
Preparing delicious and enticing Bun dau mam tom involves crucial steps in ingredient preparation and selection. Choosing fresh and high-quality ingredients ensures food safety, avoids health risks, and guarantees the flavor of the dish when prepared.
Tips for selecting quality pig intestines (or pig tripe)
- For quality Bun dau preparation, choose pig intestines that are firm, round, and have a fresh pinkish-white color.
- Check the pig intestines by gently squeezing them; if the content is white and milky like milk and has no strange odor, they are suitable for Bun dau preparation.
- Avoid selecting pig intestines that are whitish or dark black, sticky to the touch, and emit a foul smell.
- Pig intestines are readily available at markets and grocery stores, priced around 125,000 VND/kg.
- Currently, the price of pig intestines in the market is approximately 85,000 VND/kg.
Tips for safely selecting fresh and delicious pig liver
- When making homemade Bun dau mam tom, pay attention to purchasing high-quality pig liver with dark red or purple color. The pig liver should be evenly colored and have elasticity when touched, indicating good quality.
- You can assess the freshness of pig liver by touching it; if the liver is smooth, not sticky, and has no strange odor, it is suitable for purchase.
- Avoid selecting pig liver with defects or tumors, whitish color, and abnormal blood clots.
- The current market price for pig liver is approximately 35,000 VND/kg.
Choose smooth and non-sticky pig liver (Photo: st)
Tips for selecting and purchasing pig stomach (tripe)
- When making Hanoi-style Bun dau mam tom, delicious pig stomach is indispensable. Quality pig stomach should have a fresh pink color with a smooth surface, free from bruises or swelling.
- Choose pig stomach parts with high elasticity, softness, and a smooth surface, without wrinkles or abnormal tumors.
- Avoid buying frozen pig stomach pieces as they will lose their crispiness and flavor.
- The current market price for pig stomach is approximately 100,000 VND/kg.
Choose smooth, pink pig stomach with elasticity (Photo: st)
Tips for selecting quality pig tongue
- For exceptionally delicious Bun dau mam tom, fresh and tasty pig tongue is essential. You can choose tongue parts near the throat area with a fresh white color.
- Prefer pig tongues with a distinctive aroma, fresh surface, and elasticity when touched.
- Avoid selecting pig tongues for Bun dau mam tom that are whitish with many purple bruises or surface signs of erosion.
- The current market price for pig tongue ranges from 100,000 VND/kg to 140,000 VND/kg. Pig tongue can be purchased at markets or reputable stores such as Adayroi, Vissan.
Prefer tongue parts near the throat area with a fresh white color (Photo: st)
II. How to make delicious homemade Bun dau mam tom as good as in restaurants
1. Preparing meat, tongue, and heart
Making delicious fried Bun dau mam tom involves crucial preparation steps. When purchasing pig liver, pig intestines, and pig stomach, it's important to wash them thoroughly with multiple rinses of water. To eliminate any odor, squeeze these pig organs with a mixture of lemon, vinegar, and salt, then rinse again with clean water multiple times.
Note: It's important to thoroughly clean pork intestines before cooking to ensure safety and hygiene.
Preparation of pig intestines is as follows:
- Method 1: Use a mixture of flour and salt to scrub and clean the surface of the pig intestines, then rinse with water.
- Method 2: Use a mixture of salt and lemon to scrub and clean the pig intestines several times, then rinse with clean water.
- Method 3: Briefly blanch the pig intestines in boiling water with added vinegar for 5 minutes.
There are various methods to clean pig intestines before boiling (Photo: st)
Preparation of pig stomach is as follows:
- Turn the pig stomach inside out under running water to clean. Then, turn it inside out again and rinse thoroughly.
- Scrub the surface of the pig stomach with salt to remove any slime. Repeat this process 2 to 3 times to ensure the pig stomach is clean and free from any unpleasant odor.
- Blanch the pig stomach in boiling water with salt, vinegar, and ginger wine.
- Use a knife to scrape off any white patches around the pig stomach. Rinse it again to remove excess water.
Clean pig stomach with salt (Photo: st)
Preparation of pig tongue is as follows:
To make delicious Bun dau, it's important to prepare pig tongue properly. Simply wash the pig tongue thoroughly and blanch it in boiling water, then scrape off the white membrane around the pig tongue and rinse it again with clean cold water.
- Method 1: Blanch the pig tongue with some boiling water, white onions, and sliced ginger for 5 minutes. Then, scrape off the white membrane on the pig tongue.
- Method 2: Rub the pig tongue with rock salt, then blanch it with boiling water and use a knife to remove the outer white membrane.
- Method 3: To clean the pig tongue, you can use white wine, then rinse it thoroughly with water.
Blanching pig tongue with boiling water is an effective preparation method (Photo: st)
Preparation to remove the pork odor: Rub the pork with salt, leave it for 5 minutes, then rinse it again.
2. Boil pork, tongue, and heart
With the complete method for making bun dau mam tom, after preparing, proceed to cook pork liver, pork stomach, and pig intestines in a pot, then continue boiling. Next, add 1 tablespoon of salt and 1 smashed ginger into the pot to remove the odor. Once the pork liver, stomach, and intestines are cooked, remove them and let them drain.
Boil the meat and tongue in a separate pot for about 30 to 40 minutes until they are cooked, then remove them. Next, boil the pig's blood.
After preparation, boil the pork, tongue, and heart for 30 to 40 minutes (Photo: st)
3. Fry tofu - prepare accompanying vegetables
To make simple bun dau mam tom at home, tofu is indispensable. Cut tofu into small squares, then fry them with about 150ml of cooking oil. Once the tofu turns golden and crispy, remove them and let them drain.
Fry the tofu until golden and then remove to drain the oil (Photo: st)
Accompanying vegetables such as basil, perilla, and fish mint can be picked by removing damaged leaves and roots, then wash them thoroughly and put them on a plate. Clean and slice cucumbers into thin slices.
Making bun dau mam tom cannot be without fresh vegetables as accompaniments (Photo: st)
Peel and finely chop 1 potato. Soak the wood ear mushrooms in water until they expand, then cut off the stems, wash thoroughly, and finely chop. Peel the garlic and shallots, remove the chili stems, wash, and finely chop.
4. Make crispy pork - fry crispy rice cake
How to make crispy pork to eat with bun dau
Making simple bun dau mam tom is easy if you follow the instructions correctly. Making crispy pork, frying crispy rice cake to accompany mixed bun dau is crucial to enhance the flavor of the dish. To make crispy pork, put 300g of minced pork, potatoes, and wood ear mushrooms into a bowl, add ½ minced garlic and shallots. Marinate the mixture with 1 tablespoon of seasoning powder, 1 tablespoon of ground pepper, and marinate quickly for 15 minutes.
Then add ½ teaspoon of seasoned minced meat on top of the rice paper, fold the edges, and roll it up. Put about 350ml of cooking oil in a pan, heat it up until it starts bubbling, then fry each roll until crispy.
Mixing the filling and frying makes the crispy pork aromatic and delicious to eat with bun dau (Photo: st)
Frying crispy rice cake to eat with bun dau
Making bun dau mam tom with crispy rice cake is a special concern in Hanoi, and crispy rice cake is considered an indispensable ingredient for this dish.
Frying crispy rice cake is very simple, just heat cooking oil in a pan, then fry the crispy rice cake until golden brown. Fry until the cake is crispy and evenly golden, then remove it from the pan.
Frying golden crispy rice cake and draining excess oil (Photo: st)
5. Prepare delicious shrimp paste for dipping
Making boiled meat bun dau mam tom and delicious crispy rice cake bun dau mam tom definitely requires shrimp paste. To prepare tasty shrimp paste, follow this simple recipe: 1 tablespoon sugar, 1 tablespoon MSG, ½ tablespoon minced garlic, and finely chopped chili, then mix well. Then add sugar and MSG according to each person's taste. Squeeze lime or kumquat and mix well until the shrimp paste becomes frothy and enticing to eat.
Preparing Hanoi-style bun dau mam tom requires making the shrimp paste according to the standard recipe (Photo: st)
>>>Further reference: 4 delicious ways to prepare frothy and fragrant shrimp paste for Hanoi-style bun dau
6. Completing the process of making bun dau mam tom
Completing the Northern-style bun dau mam tom involves arranging and presenting the dish properly. Sliced boiled meat should be cut into thin pieces for topping the plate. The tongue, liver, intestines, stomach, and blood pudding should be cut into appropriately thick slices.
Arrange a large plate on banana leaves, then layer with lettuce leaves. Next, arrange the vermicelli, boiled pig heart, boiled pig tongue, blood pudding, and fried tofu. Add the boiled meat, crispy fried pork fat, and rice cake on top. The shrimp paste bowl should be placed in the center, surrounded by aromatic herbs and sliced cucumbers for garnish.
Arrange the bun dau and accompanying dishes on the plate along with shrimp paste (Photo: st)
III. Enjoying a diverse bun dau mam tom experience
The completed plate of bun dau showcases impressive colors with enticing accompaniments such as fried pork fat, fried tofu, crispy rice cake, and delicious meat. This rustic plate of bun dau, while prepared simply, boasts the authentic Hanoi flavor, fostering a sense of connection among family members as they savor this traditional Vietnamese dish.
Prepare a large plate or tray, line it with banana leaves, and layer with lettuce leaves. Then, arrange vermicelli, boiled pig heart and tongue, boiled blood pudding, fried tofu, boiled meat, and crispy fried pork fat on top.
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