Innumerable pop-up street stalls in Hanoi serve
this simple but filling dish during lunchtime.
I passed by one such outfit then had to return as I saw crowds of
workers hunched over their plates sitting on impossibly tiny plastic stools - a
long line on either side of the single cook, quickly and expertly frying tofu
on a small fryer right on the sidewalk.
When I finally got my own plate piled with rice vermicelli, fresh greens and freshly fried tofu, along with that heavenly, citrusy fish sauce - I was in street food heaven. And even better - it cost less than $2.
When I finally got my own plate piled with rice vermicelli, fresh greens and freshly fried tofu, along with that heavenly, citrusy fish sauce - I was in street food heaven. And even better - it cost less than $2.
Ever since I got back from Vietnam, I have had this
dish at least once a week. It's quick
and easy to make with a huge flavor payoff.
The below is the basic dish. I've
added sliced hardboiled eggs; sliced cucumbers; sauteed, shredded, leftover
chicken. Really, whatever meat or
vegetable you have on hand. The star of
this dish is the salty fishy sauce.
1 lb package of extra firm tofu
Rice vermicelli (either small, medium or large:
large is typically used for pho but I've used all different sizes and they all
taste great with this)
Cilantro
Chopped dark, leafy lettuce
3 green onions thinly sliced
1/4 olive oil
1/4 anchovy fish sauce
Juice of one lemon
Juice of one lime
One lime cut into quarters
Olive oil
Salt
pepper
1. Place the block of extra firm tofu in between
the palms of your hands and gently squeeze the excess water from it.
2. Cut it into 10 rectangular slices and salt and
pepper each side.
3. Heat 1 tablespoon of vegetable oil in a large,
nonstick skillet to medium heat. Do not
put any more oil because then the tofu won't brown.
4. Place tofu in the skillet so that it's not
crowded. Brown on both sides - about 10 minutes total. Don't move around or saute. Just leave in place until brown on one side
then flip. Once browned on both sides,
place on a paper towel-lined plate.
5. Fill a large pot with water and heat to
boiling. Place package of rice
vermicelli and cook until soft. Drain
and let cool.
6. Mix well the 1/4 cup of fish sauce, 1/4 cup of
olive oil, lemon juice and lime juice in a bowl.
7. To assemble your dish, put fish sauce mixture
in small, separate bowl, with a heap of rice vermicelli, a handful of greens
(lettuce & cilantro), slices of tofu, and slice of lime on a plate. Sprinkle sliced green onions on top. You can
dip the tofu in the sauce as you eat or pour the sauce over the vermicelli as a
dressing. Or do both!
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