I know we all like our meals hot and spicy, but isn’t it good to change once in a while? Bun Thit Nuong is served dry and cool, so that is no soup at all. While Bun Bo Hue and Bun Rieu own its unique flavor for their\u00a0stock, Bun Thit Nuong is remembered for its sauce.<\/p>\n
Bun Thit Nuong is nutritious for all of its ingredients.<\/em><\/p>\n Fresh rice vermicelli is used to make this dish. Apart from that, we also serve\u00a0Ch\u1ea3 gi\u00f2 ( Fried spring rolls ), chargrilled marinated pork, sausages (including shrimp sausage, pork sausage, etc.).<\/p>\n Ch\u1ea3 gi\u00f2 (fried spring rolls) is varied. However, they are basically taro, meat, shrimp, mushrooms, seasonings, etc. rolled in a piece of rice paper. These rolls are then deep fried until golden brown.<\/p>\n These babies rock Bun Thit Nuong !<\/p>\n As I mentioned, the fish\u00a0sauce served with Bun Thit Nuong is very special. Fish sauce is cooked and seasoned until it has a savory yet sweet and slightly sour flavor. Doesn’t that sound awesome?<\/p>\n N\u01b0\u1edbc m\u1eafm (fish sauce) that accompanies Bun Thit Nuong sometimes has finely chopped carrot and radish inside of it.<\/p>\n Thai basil, lettuce, cucumber, radish, carrot, bean sprouts all finely chopped before they are served.<\/p>\n 4. B\u00fan \u0111\u1eadu m\u1eafm t\u00f4m ( Fermented shrimp paste with fried tofu and rice vermicelli)<\/strong><\/p>\n B\u00fan \u0111\u1eadu m\u1eafm t\u00f4m is a popular dish in Northern Vietnam, and it originated there. “B\u00fan” stands for rice vermicelli. “\u0110\u1eadu” stands for tofu (the exact Viet word for tofu is \u0111\u1eadu h\u0169, but we call it \u0111\u1eadu for short). “M\u1eafm t\u00f4m” means shrimp paste.<\/p>\n Shrimp paste is the highlight of this dish<\/p>\n Bun Dau Mam Tom is usually served in a big plate with all the ingredients on it. You will find rice vermicelli, deep fried tofu, ch\u1ea3 c\u1ed1m (fried mixed shrimp, pork and green rice flakes sausage), meat, herbs in this dish. Most of these ingredients, tasty as they seem, they cannot fully covers the dish. This is where the shrimp paste kicks in.<\/p>\n Making the shrimp paste is a long story from choosing the best shrimps to ferment, adding proportional amount\u00a0of the herbs and salt to the mixture and perfect timing. After having your original strong shrimp paste, take some of it and add sugar, lime juice, chilli till it foams up to a beautiful sauce, adjust to taste.<\/p>\n Tofu is cut into small pieces any way you like, then deep fried.<\/p>\n![\"img_6819\"](\"http:\/\/saigonfoodtour.com\/blog\/wp-content\/uploads\/2015\/11\/img_6819.jpg\")
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