Bun dau mam tom - shrimp paste sauce with tofu, squid and pork belly

Ingredients

• bun- rice noodle/vermicelli
• dau - tofu
• mam tom - shrimp paste aka extremely pungent purple stuff
• About 3-4 Tablespoon of shrimp paste
• 6-8 garlic, some minced, some left whole
• Enough hot water to thin out the sauce where the liquid drips off the spoon quickly

Accompainments:

• Sliced boiled Pork Belly
• Boiled Squid
• Fried Tofu
• Sliced fresh chili peppers
• Lime/lemon
• Sliced fresh cucumbers
• Pickled daikon and carrots
• Perilla
• Mint

Preparation

• We heat up about 2 Tablespoon of vegetable oil until is it hot and pour into the sauce.
• The hot oil will slightly cook the shrimp paste, skim off any excess or visible oil.
• Or Place sauce in a bowl, heat steamer. Place bowl in steamer and cover lid for 3-5 minutes until bubbling.

Questions

Photos of members who cooked this recipe

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