Bún đậu mắm tôm is the Vietnamese dish combining rice vermicelli, fried tofu, herbs, and fermented shrimp paste.
Its name describes the key components: bún means rice vermicelli, đậu refers to tofu, and mắm tôm is fermented shrimp paste. The ingredients are usually arranged on a tray or plate, with compact pieces of vermicelli served alongside crisp-edged fried tofu, fresh herbs, and sometimes pork products or vegetables.
The dish is strongly associated with northern Vietnam, especially Hanoi, where it is widely sold as an informal meal and street food. Diners commonly dip the vermicelli and tofu into mắm tôm, which may be mixed with sugar, citrus juice, chili, and cooking oil to balance its intense salty and fermented flavor.
Bún đậu mắm tôm is often confused with bún chả because both use rice vermicelli and herbs. Bún chả, however, centers on grilled pork and a sweet-sour dipping broth, while bún đậu mắm tôm is defined by tofu and fermented shrimp paste.