Rice vermicelli with fried tofu and shrimp paste originated in the North. This snack is consumed year round, and is especially popular in the summer. Rice vermicelli and tofu are traditionally served with shrimp paste, but can also be eaten with lemon fish sauce. Vermicelli may also be served with boiled pork and young green rice terrine. Different cooks may add different ingredients, but the basic ingredients and pungent smell remain unchanged.
Traditionally, this dish features clumps of soft tangled rice vermicelli. The best tofu hails from the former Mo Village. When fried, it is crunchy on the outside and soft and fluffy on the inside. Shrimp paste is mixed with some lemon or kumquat extract and sugar. Fresh chili is added to complement the sauce’s pungent smell. People who can’t stand shrimp paste can resort to fish sauce with chili and lemon extract. Essential fresh herbs include oregano, cilantro and basil.