Crispy Tofu and Rice Noodle Platter with Shrimp Paste
A communal platter of golden fried tofu, springy rice vermicelli squares, fragrant herbs, and sliced pork belly all orbiting a bold dipping sauce of fermented shrimp paste whipped with lime and chili. This beloved Hanoi lunch is all about contrast: crispy versus soft, mild versus funky, and every bite dipped fearlessly into the gloriously pungent mam tom.
Ingredients
- 1 lb firm tofu, cut into 1-inch cubes
- 8 oz dried rice vermicelli noodles
- 1/2 lb pork belly, skin-on
- 3 tbsp fermented shrimp paste (mam tom)
+ 9 more ingredients
Instructions
Boil the pork belly in salted water for 25 minutes until cooked through. Remove, let cool slightly, then slice into thin pieces across the grain.
Cook the rice vermicelli according to package directions. Drain, rinse with cold water, and press into a flat layer on a plate. Let it set for a few minutes, then cut into squares or wedges.
Pat the tofu cubes thoroughly dry with paper towels. Heat 1 inch of vegetable oil in a deep skillet to 350 degrees F. Fry the tofu in batches for 4 to 5 minutes, turning occasionally, until golden and crispy on all sides. Drain on a wire rack.
Prepare the dipping sauce by whisking together the shrimp paste, lime juice, sugar, and minced chilies until smooth. Add the kumquat juice if using. The sauce should be funky, sour, sweet, and spicy in balance.
Arrange the fried tofu, noodle squares, sliced pork belly, cucumber, lettuce, and herb bundles on a large communal platter.
Place the shrimp paste dipping sauce in the center and serve family-style, with each person wrapping combinations in lettuce leaves and dipping freely.
Nutrition Estimate
Per serving • Estimated by Blinner AI