Bun rieu

Method

Soak dried shrimp in warm water for 15 minutes, then drain and pound lightly. Pound shallots and garlic together into a paste. Heat oil in a large pot and fry the shallot-garlic paste until fragrant, then add crab paste and cook for 2 minutes. Blanch tomatoes briefly, peel, chop roughly and add to the pot with the shrimp, stirring well. Pour in stock and water, then simmer for 20 minutes to develop flavour. Cut tofu into cubes and add to the broth along with prawns, cooking until prawns turn pink (3-4 minutes). Season with fish sauce, sugar, salt and white pepper to taste. Meanwhile, cook rice vermicelli according to packet instructions, drain and divide among four bowls. Ladle the hot broth over the noodles and top with fresh coriander, mint and a squeeze of lime juice.