Mee Siam

Ingredients

• 10 oz (300g) dried rice vermicelli (bee hoon)
• 1/4 cup dried shrimp
• 6 dried chilies, seeded
• 6 shallots, peeled
• 4 cloves garlic
• 2 candlenuts or 4 macadamia nuts (optional)
• 3 tablespoons tamarind pulp
• 1 1/2 cups warm water, for the tamarind
• 2 tablespoons fermented soybean paste (tau cheo), mashed
• 2 tablespoons sugar
• 1 teaspoon salt, plus more to taste
• 4 oz firm tofu, cut into small cubes
• 1/4 cup vegetable oil
• 2 cups bean sprouts
• 2 hard-boiled eggs, quartered
• 1/4 cup garlic chives, cut into 2-inch lengths
• 2 limes, cut into wedges
• 4 oz cooked small prawns (optional)

Before you cook

• Soak the dried rice vermicelli in warm water for 15 minutes until pliable, then drain it well.
• Soak the dried shrimp and the dried chilies separately in warm water for 15 minutes, then drain each.
• Soak the tamarind pulp in the warm water for 15 minutes, then mash it and strain it through a sieve, discarding the seeds and fibers, to get tamarind water.
• In a blender, combine the soaked chilies, shallots, garlic, candlenuts, and drained dried shrimp with a splash of water and blend to a smooth paste.
• Cut the tofu into small cubes and quarter the hard-boiled eggs.

Steps

1. Heat 1/4 cup of oil in a wok over medium heat.
2. Fry the tofu cubes in the hot oil until golden on all sides, then remove them to a plate.
3. Add the blended chili-shrimp paste to the same oil and fry over medium-low heat, stirring often, for about 8 minutes until it darkens and the oil visibly separates at the edges.
4. Stir the mashed tau cheo into the paste and fry for 1 more minute.
5. Pour in the tamarind water and bring the mixture to a boil.
6. Stir in the sugar and salt, then lower the heat and simmer the gravy for 15 minutes.
7. Drop the fried tofu cubes into the simmering gravy and simmer for 5 more minutes.
8. Taste the gravy and adjust with more sugar, salt, or tamarind water until it is boldly sweet, sour, and salty.
9. In a separate pan, heat a thin layer of oil over high heat and add the drained vermicelli.
10. Ladle a few spoonfuls of the gravy over the noodles and toss constantly for 2 minutes until evenly coated and heated through.
11. Add the bean sprouts and chives to the noodles and toss for 1 more minute until just wilted.
12. Divide the noodles among four plates and ladle the remaining gravy generously over each portion.
13. Top each plate with hard-boiled egg quarters, cooked prawns if using, extra bean sprouts, and a lime wedge, then serve immediately.