Vermicelli Noodles with Fried Tofu and Fermented Shrimp Paste

Gently press the firm tofu to remove excess water. Cut the tofu into bite-sized pieces, roughly 2x2 inches.

Bring a pot of water to a boil. Add the vermicelli noodles and cook according to package instructions, typically 2-3 minutes. Drain the noodles, rinse thoroughly with cold water to prevent sticking, and set aside.

Heat the vegetable oil in a deep pan or wok to 170°C (340°F). Carefully add the tofu pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.

To prepare the mắm tôm sauce, combine the fermented shrimp paste, juice from half a lime, sugar, and finely minced garlic and chili in a small bowl. Stir vigorously until frothy and well combined. Taste and adjust seasoning with more lime or sugar as needed.

Arrange the freshly fried tofu, cooked vermicelli noodles, fresh herbs, and sliced cucumber on a platter. Serve immediately with the prepared mắm tôm dipping sauce on the side for dipping.