5-8 red dried chilies soaked in hot water ( adjust according to taste)
1 thumb size ginger
Grind all ingredients into a paste. Pour 2 tablespoons of oil in a wok and sauté ground paste until fragrant. Add 1/2 teaspoon salt. Keep aside.
(If you have the paste prepared for the Vietnamese Pho, it can be used for this recipe as well. Add 3-4 tablespoons of the paste)
Brown Rice Vermicelli 200 grams, soaked in cold water for 1 hour and drain.
1 block firm tofu, cut into cubes and pan fried
1 packet bean sprouts
I packet baby bok choy, chopped
1 large onion, thinly sliced
3 tablespoons tamari/soy sauce
3 tablespoons peanut oil ( or any preferred oil)
Use a heavy cast iron wok. Add oil and saute onions on high heat. When slightly brown, add carrots, ½ teaspoon salt and cook for 2 minutes.
Add the tofu, bean sprouts and bok choy and 1 teaspoon salt. Cook for about 1 minute and add the rice vermicelli.
Add the prepared paste, ¼ cup water and tamari/soy sauce. Stir very well continuously to blend all the seasonings. Cover and cook over medium heat for 2 minutes and then over low heat until the vermicelli is cooked, stirring occasionally.
Serve it hot.