Bún Đậu Mắm Tôm Recipe (Vietnamese Rice Vermicelli, Tofu, and Shrimp Paste)

Wash the pork and vegetables. Set them aside. Pat the tofu block with paper towels to remove excess moisture. Cut it into bite-sized pieces.
Add a little salt to a pot of boiling water and blanch the pork belly and liver for 1 to 2 minutes.
Add the leek, onion, ginger, and white wine to a new pot of water. Cook the water for 5 minutes to extract the spices' aromas.
Then, put the pork belly and liver into the pot and boil them for 30 minutes, covering the pot.
Once cooked, transfer them to an ice bath.
Add some oil to a heated pan. When the oil is heated enough, add the tofu piece by piece into the pan.
Fry the tofu over medium-low heat. Gently flip the tofu pieces to cook them evenly on all sides.
When they've turned golden brown, transfer them onto a plate lined with paper towels to absorb the excess oil.

Add a little sugar to the shrimp paste and mix well. Then, add the shallots, minced chili pepper, and kumquat juice. Give the sauce a good stir.

Add the Vietnamese scallion and oil garnish to a saucepan. If you don’t have this garnish, add some chopped scallions to heated oil instead. Add the garlic and fry them until fragrant. Stir in the soy sauce, sugar, chili pepper, and vinegar. Mix well. Cook the sauce until it boils, then turn off the heat.

Thinly slice the pork belly and liver and arrange them on 2 separate plates. Slice the cucumber to serve on the side.
If you cannot get your hands on some fresh rice vermicelli slabs, cut them into smaller chunks and arrange them on a bowl or a plate.
Place the rice vermicelli next to the fried tofu, boiled pork, liver, herbs, and your preferred dipping sauce.
Enjoy!