THREE-FLAVORED CRISPY RICE VERMICELLI

Preparation Method :

• Soak rice vermicelli in water for 15 minutes, remove and drain.
• Place a pan with oil over moderate heat. When the oil is hot.
• Fry rice vermicelli, a little at a time, until crispy. Remove and drain.
• Transfer to a mixing bowl, break egg through a colander into the same pan, fry until golden crispy. Remove and drain off excess oil.
• Drain off the oil and leave only in the pan. Heat until slightly hot, sauté chopped garlic and shallot until fragrant.
• Add tofu and salty TVP. Toss to combine. Season with fermented soybean, vinegar, light soy sauce, palm sugar, and chili powder and continue cooking until the sauce thickens.
• Add lime juice and some saa juice, cook until it returns to the same thickness. Taste for a balance of sweet, sour and salty.
• Reduce the heat, add in fried rice vermicelli. Toss quickly to coat, add fried tofu and toss lightly. Turn off the heat.
• Transfer to a serving dish, top with crisp-fried egg, pickled garlic, some saa rind and spur chili slices.
• Garnish with coriander leaves, place lime wedges, bean sprouts and Chinese chives on the side and serve.
• Serve with the savory sauce.