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The Ultimate Guide to Making Delicious Vietnamese Vermicelli with Fried Tofu and Shrimp Paste

6 November, 2024

Vermicelli with fried tofu and shrimp paste – a quintessential dish of Northern Vietnam, especially Hanoi – captivates diners with its harmonious blend of fresh rice noodles, crispy fried tofu, and delectable shrimp paste. To prepare this mouthwatering delicacy, paying meticulous attention to ingredient selection and cooking techniques is paramount.

Here is a quintessential recipe for crafting this delectable dish in the comfort of your home:

**Ingredients:**

– Vermicelli (Bún lá): 500g
– Tofu (Đậu phụ): 3-4 blocks
– Shrimp paste (Mắm tôm): 1 small bowl
– Boiled pork hock (Thịt chân giò luộc): 300g
– Cốm or fried patties (Chả cốm hoặc chả chiên): 200g
– Fresh herbs (Rau sống): Perilla, balm mint, coriander, and basil
– Cucumber (Dưa leo): 1-2
– Pomelo or lime (Quất): 2-3
– Fresh chili (Ớt tươi): 1-2
– Sugar, rice wine, and cooking oil: For marinating and frying tofu

**Instructions:**

1. **Prepare the vermicelli and tofu:**
– Opt for fresh vermicelli, preferably the leaf variety (Bún lá), readily available in local markets. Cut the vermicelli into bite-sized portions and drain excess water.
– For tofu, select fresh blocks, cut them into bite-sized pieces, and fry in hot oil until golden brown and crispy on the outside while remaining soft and tender on the inside.

2. **Boil the pork hock:**
– Wash the pork hock thoroughly. Blanch it in boiling water to remove any impurities. Then, change the water, add a pinch of salt and some shallots, and boil again to infuse more flavor. Once cooked, remove from the heat, let it cool, and slice into thin pieces.

3. **Prepare the Cốm or fried patties:**
– Cốm patties or fried patties are essential components of this dish. If using cốm patties, you can steam or lightly fry them to retain their sticky texture. For fried patties, ensure even browning on all sides.

4. **Prepare the shrimp paste:**
– The key to this dish’s success lies in the shrimp paste. In a bowl, combine shrimp paste with 1-2 spoons of sugar, a dash of rice wine, and some pomelo or lime juice. Stir vigorously until frothy, then add finely chopped chili and a touch of heated cooking oil to enhance the aroma. Adjust the sweetness, sourness, and saltiness to your preference.

5. **Prepare the fresh herbs and cucumber:**
– Rinse the herbs thoroughly, soaking them in diluted salt water to eliminate any impurities, and then drain them. Slice the cucumber thinly to serve as a refreshing palate cleanser.

**Presentation:**

Once all the ingredients are ready, it’s time for the grand presentation. Arrange the vermicelli, crispy fried tofu, boiled pork hock slices, cốm or fried patties, and fresh herbs aesthetically on a large plate or bamboo tray. The centerpiece of this delightful spread is the bowl of shrimp paste, inviting diners to dip and savor each bite.

**Tips for an exceptional Vermicelli with Fried Tofu and Shrimp Paste:**

– Serve the fried tofu hot to retain its crispiness.
– Adjust the shrimp paste to your preferred balance of saltiness and sourness.
– Enhance the dish with additional delicacies like fried pork intestines or spring rolls for a heartier meal.

Vermicelli with fried tofu and shrimp paste is a culinary masterpiece, a true embodiment of Northern Vietnam’s culinary heritage. The dish captivates palates with its robust flavors, courtesy of the shrimp paste, and the harmonious interplay of its carefully selected and expertly prepared ingredients.