Bún Đậu Mắm Tôm is a beloved Vietnamese dish that combines simple yet bold flavors, featuring fresh rice vermicelli (bún) served alongside golden fried tofu, boiled pork belly, and the distinctive fermented shrimp paste sauce (mắm tôm) that gives the dish its unique character.

Originally a street food specialty from Northern Vietnam, particularly Hanoi, this dish has evolved from a humble working-class meal to a popular choice across the country. Its combination of textures and flavors perfectly represents the complex yet harmonious nature of Vietnamese cuisine.

The preparation involves cooking rice vermicelli until perfectly tender, deep-frying chunks of tofu until golden brown, and boiling thinly sliced pork belly until tender. The mắm tôm sauce, the dish's signature component, is prepared by whipping fermented shrimp paste with lime juice, sugar, and chili, creating a pungent but balanced dipping sauce.

Regional variations exist throughout Vietnam, with some versions including fried fish cakes, Vietnamese ham (chả), or blood pudding (tiết). The herb platter that accompanies the dish might vary by region, but typically includes fish mint (rau diếp cá), perilla leaves, Vietnamese balm, and fresh lettuce.

In Vietnam, this dish is traditionally served as a complete spread, with all components arranged on a large platter or individual plates. Diners create their own perfect bites by wrapping portions of vermicelli, tofu, and meat in fresh herbs and lettuce leaves, then dipping them in the mắm tôm sauce. It's commonly enjoyed as a lunch dish and is particularly popular in casual eateries and street-side establishments.

While delicious, diners should note that this dish contains several allergens, including shellfish in the shrimp paste sauce. The fried tofu makes it a good option for vegetarians if ordered without the pork belly, though strict vegetarians should be aware that the mắm tôm sauce contains seafood. The dish is naturally gluten-free, though those with soy allergies should avoid the tofu. The combination of protein-rich tofu and pork, carbohydrates from the vermicelli, and fresh herbs makes it a relatively balanced meal, though the fried components do add to its caloric content.