Name: Fried Tom Yam Vermicelli (Bihun Goreng Tom Yam)
Cuisine: Malaysian
Ingredients: Dried prawns (shrimps) 70 g (2½ oz), rinsed clean, soaked in water to soften and drained; Dried prawn (shrimp) paste (belacan) 2 tsp, toasted; Galangal 1-cm (½-in) knob, peeled and sliced; Lemongrass 1 stalk, sliced; Ginger 1-cm (½-in) knob, peeled and sliced; Red chilli 1, seeded and sliced; Dried chillies 15 soaked, seeded and drained; Garlic 3 cloves, peeled; Shallots 8, peeled; Coriander leaves (cilantro) 5 sprigs; Kaffir lime leaves 2, shredded; Chinese chives 10 stalks, sliced; Bean sprouts 200 g (7 oz), tailed if desired and rinsed clean; Fish cakes (optional) 2 pieces, cooked and sliced thinly; Cooking oil 1 Tbsp + more for shallow-frying; Chicken breast or thigh meat 300 g (10½ oz), sliced into bite-size pieces; Fish sauce 4 Tbsp; Firm bean curd 3 pieces, cut into bite-size pieces; Preserved soy bean paste (tau cheo) 2 Tbsp; Sugar to taste; Dried rice vermicelli 500 g (1 lb 1½ oz), blanched and drained

Combine ingredients for spice paste in a food processor and blend until smooth. Set aside.

Heat 1 Tbsp oil in a wok. Fry chicken until lightly browned. Remove and set aside.

Add sufficient oil to wok for shallow-frying and reheat. Fry bean curd pieces until

Fried Tom Yam Vermicelli

Bihun Goreng Tom Yam

Ingredients

Method

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