Bún nước tương, Vietnamese vermicelli with soy sauce

Ingredients

• 1 kg of fresh rice vermicelli (bún lá)
• 2 blocks of tofu
• 2 cucumbers
• 300 g of herbs and salad (perilla, celery, houttuynia…)
• 500 g of soybean sprouts
• 3 bunches of chives
• 1 hot chili pepper
• 3 cloves of garlic
• 4 tablespoons of oil
• 6 tablespoons of soy sauce
• A pinch of glutamate

Wash the cucumbers and chop them into small pieces. Rinse the soybean sprouts, briefly submerge them in boiling water, then drain them. Sort and wash the herbs, drain them, and chop them finely.

Heat some oil in a frying pan and cook the tofu on all sides, being careful not to break it. Drain it, let it cool slightly, then cut it into small cubes.

Heat a small amount of oil, add the finely chopped shallots, stir quickly, and then remove from the heat.

In a bowl, combine the chopped garlic and chili pepper, glutamate, and soy sauce. When ready to serve, arrange the herbs, cucumber, sprouts, vermicelli, and tofu in the bowls, then drizzle with chive oil and soy sauce.