Fried Tofu with Fermented Shrimp Paste Sauce and Rice Vermicelli

Home  >>  Salad - Vegetarian  >>  Fried Tofu with Fermented Shrimp Paste Sauce and Rice Vermicelli

Fried Tofu with Fermented Shrimp Paste Sauce and Rice Vermicelli

This is one of many vietnamese popular street food specialties that can be find mostly in Hanoi, the capital of Vietnam. In this dish, the ingredients themselves are very simple, but when come together, they create a really great exotic combination. The shrimp paste has a very strong smell and flavour, so it’s usually the case either you hate it or love it. Many people can’t even stand the smell, but for those who love it, just even think about it will make them crave big time. So why not give it a try 😉

Ingredients:

500g fresh Tofu
Rice vermicelli
Fermented shrimp paste
Sugar
Lime juice
Lettuce, herbs
Chilli pepper (optional)

Step 1: Wash and drain the tofu carefully, then slice it into bite size pieces

Screen Shot 2014-12-14 at 5.19.18 PM

Step 2: deep-fry them on high heat until they turn golden and crispy on the outside but still soft on the inside. Constantly rotate the tofu pieces to get them evenly fried. Then take them out und place on a plate, or a rack if you don’t like it to be oily.

Screen Shot 2014-12-14 at 5.20.05 PM

Step 3: To make the fermented shrimp paste sauce, put enough amount of the paste in a bowl, add sugar and lime juice it to it.

Screen Shot 2014-12-14 at 5.20.37 PMScreen Shot 2014-12-14 at 5.21.06 PM

There is certainly no perfect ratio for this sauce because it’s all up to your taste, but for me personally, the ratio 1 tbsp shrimp paste – 2 tbsp sugar works out quite well. Now stir until everything foams up. You can also add in chilli pepper for a spicy taste.

Screen Shot 2014-12-14 at 5.21.36 PM

Step 4: Prepare some fresh lettuce and your favorite herbs to serve along side. And done!

Screen Shot 2014-12-14 at 5.22.00 PM

To serve this dish,  you just need to grab a bit of everything: the rice vermicelli, the veggie, the tofu and slightly dip them the sauce. And enjoy! Thank you for stopping by and happy cooking!

Leave a Reply

Your email address will not be published. Required fields are marked *