Vietnamese Tofu and Pork with Fermented Shrimp Paste
A quick and savory Vietnamese dish featuring crispy tofu, tender pork, and pungent fermented shrimp paste, served with fresh herbs and rice noodles. Perfect for a fast weeknight meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 14 oz firm tofu
- 8 oz pork belly or shoulder
- 2 tbsp fermented shrimp paste
- 4 oz rice noodles
- 1 medium cucumber
- 1 cup fresh herbs (mint, cilantro)
Instructions
- 1
Slice the 14 oz tofu into 1-inch cubes and pat dry. Slice the 8 oz pork thinly. Cook the 4 oz rice noodles according to package, then drain and set aside.
- 2
Heat 2 tbsp oil in a large skillet over medium-high. Fry the tofu cubes until golden on all sides, about 8 minutes. Remove and set aside.
- 3
In the same skillet, add the sliced pork and cook until browned and cooked through, about 5 minutes. Stir in the 2 tbsp fermented shrimp paste and 2 tbsp water, simmer for 1 minute until fragrant.
- 4
Slice the cucumber into rounds. Arrange the noodles, tofu, pork, cucumber, and fresh herbs on plates. Serve the shrimp paste sauce on the side for dipping.
- 5
Optional: add sliced red chili or a squeeze of lime for extra heat and brightness.
Tools you’ll need
- Large skillet
- Pot for noodles
- Knife and cutting board
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