Bún Đậu Mắm Tôm (Tofu and Pork Platter)

• 450 g Pork belly, skin on
• 200 g Rice vermicelli
• 400 g Firm tofu
• 350 ml Sunflower oil
• 60 g Shrimp paste
• 2 medium Lime
• 2 tbsp Caster sugar
• 1 medium Red chili pepper
• 1 medium Cucumber
• 20 g Fresh mint
• 20 g Fresh Thai basil

1. Put the pork belly in a large pot and cover with cold water. Bring to the boil, then reduce to a gentle simmer and cook for 25 to 30 minutes, until the pork is cooked through and tender when pierced. Lift out and leave to cool slightly, then slice into bite-sized pieces.
2. While the pork cooks, soak or cook the rice vermicelli according to the packet instructions until tender. Drain well in a colander and rinse briefly with cold water to stop it sticking. Set aside to drain thoroughly.
3. Cut the firm tofu into thick rectangles. Heat the sunflower oil in a wok or large frying pan over medium-high heat until shimmering. Fry the tofu in batches for 4 to 6 minutes, turning, until golden and crisp; lift out with tongs and drain.
4. Make the mắm tôm sauce: in a mixing bowl, stir the shrimp paste with the caster sugar and the juice of 1 lime until loosened and glossy. Finely slice the red chilli pepper and stir in, then taste and adjust with more lime juice if you want it sharper. If the sauce is very thick, stir in 1 to 2 tbsp water from the pot to reach a dip-able consistency.
5. Slice the cucumber into batons and pick the mint and Thai basil leaves. Arrange the fried tofu, sliced pork, rice vermicelli, cucumber and herbs on a platter. Serve with the mắm tôm sauce and the remaining lime cut into wedges for squeezing at the table.

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