Bun dau mam tom is rice vermicelli with fried tofu and a fermented shrimp paste dip. At Co Tuyen in an alley off Hang Khay it comes with cha com, spring rolls and pork.
Bun dau mam tom is a northern Vietnamese noodle dish of rice vermicelli, fried tofu and shrimp paste. Hang Khay is a small street of about 160 m between Trang Tien and Trang Thi, and Co Tuyen is the best known of its bun dau shops, with a single address in alley 31. Its toppings include cha com, tofu, pork intestine, spring rolls and meat, and its mam tom has its own recipe.
