Serves 3 to 4 MEDIUM
This spicy-sour dish has been a local favourite since the 1960s. Make and freeze the spice paste so you can whip this up whenever the craving hits.
400g rice vermicelli, soaked in water
2 tbsp oil
300g bean sprouts, blanched
8 tau pok, diced and fried crisp
50g chopped chives
16 cooked prawns, shelled and halved 3 eggs, hard boiled and sliced
2 to 3 limes, halved
For the spice paste
10 shallots, sliced
8 to 10 dried chillies, soaked
2 stalks lemongrass
1 tbsp dried prawns, soaked
2 tbsp fermented taucheo (bean sauce) 1 tbsp sugar
1 tsp salt
For the sauce
1L coconut milk
1 heaped tbsp tamarind paste mixed with
1. Combine spice paste ingredients in a blender and blitz to a paste.
2. Heat oil in a wok and fry the spice paste for about 5 mins until fragrant.
3. Prepare the sauce. Transfer half the spice paste to a saucepan and add in coconut milk. Bring to the boil. Add the tamarind paste mix and water. Simmer and adjust seasoning with sugar and salt. Set aside.
4. Heat the remaining spice paste in a wok, then add rice vermicelli and half the chives. Toss until all the ingredients are heated through and well coated in the spice paste.
5. To serve, portion noodles, bean sprouts and tau pok into individual bowls, and top with prawns, egg and more of the chives. Pour in generous amounts of the sauce and serve with a squeeze of lime to taste.