If you’re looking for a healthy Asian snack, or if you’re like me and need to quickly use up maturing Vietnamese coriander in the garden, give Đậu Hũ Hấp Rau Răm a try.
What is Dau Hu Hap Rau Ram?
Đậu Hũ Hấp Rau Răm is a Vietnamese street food that I like to call a tofu sandwich.
It consists of thick, steamed tofu pieces that are first fried to a golden brown, sliced open like a book, dressed with a combination of sauces and seasonings, and loaded with fresh Vietnamese coriander, known as rau răm.
It is incredibly simple but hits every flavor profile. You get a little sweetness and a heat from the chili sauce, a savory blend from the roasted salt and pepper, tartness from a squeeze of fresh citrus (usually a kumquat), and a herbaceous note from Vietnamese coriander.
It’s a healthy, grab-and-go food. Often described as the perfect ăn chơi (a fun snack), it’s especially popular in Vietnam as a light snack between meals.
The Street Food Experience
If you are visiting Vietnam, especially in the rural areas, you might run into a vendor selling these steamed coriander-stuffed tofu on the back of a motorbike or bicycle equipped with a large steamer.
It’s always a great experience watching them assemble the tofu, as, like most Vietnamese street food, it’s made to order.
You can enjoy the classic original version, but many street vendors also offer extras like sliced sausage, pork floss, and hard-boiled quail eggs.
Steamed Tofu with Vietnamese Coriander (Đậu Hủ Hấp Rau Răm)
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Vegetarian
Description
Recreate this beloved Vietnamese street food snack at home in just minutes. Hot, steamed fried tofu is sliced open and filled with sweet and spicy chili sauce, salt and pepper, fresh Vietnamese coriander, and a squeeze of kumquat.
Ingredients
- 4 pieces fried tofu (or pan fry firm tofu with oil until golden)
- Sweet chili sauce (see notes for scratch recipe)
- 1 1/2 teaspoons salt and pepper blend (see notes below)
- 2 cups Vietnamese coriander (leaves only)
- 2 kumquats (halved, can sub with limes)
Instructions
- Steam the tofu over medium heat for about 5 minutes or until piping hot and soft.
- Slice the steamed tofu horizontally, leaving a small seam at the edge so it stays connected (do not cut all the way through).
- Assemble the tofu: Smear (I like to use the back of a spoon) on a thin layer of chili sauce, followed by a sprinkle of salt and pepper, a squeeze of a kumquat half, and top with Vietnamese coriander. Fold the tofu back up and enjoy it warm.
Notes
Chili sauce from scratch: Heat 1 tablespoon cooking oil (or annatto oil for a more vibrant red color) in a small sauce pan. Add minced chili (about 2 tablespoons), sugar, (1-1/2 tablespoons), optional MSG (1/4 teaspoon) and water (3 tablespoons). Stir on low heat until the sauce bubbles, becomes glossy, and slightly thickens. Transfer to a small bowl.
Note on salt: For the best flavor, dry-roast the salt in a pan over low heat. This recipe uses just a small amount, but you can easily make a large batch using a classic 4:1 ratio of salt to black pepper. Add the black pepper while the salt is still hot to lightly toast it too, then store the extra in a jar for later.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Side Dish, Snack
- Method: Steaming
- Cuisine: Asian, Vietnamese
