Bún đậu mắm tôm – Fermented shrimp paste with fried tofu and rice vermicelli By Helen Le Published: November 19, 2012Cuisine: VietnamPrint Ingredients400 g block fresh firm tofu cubed (2×2 inch) and drained3 tbsp fermented shrimp paste 2 tbsp sugar 1 lime/kumquat fresh red chili…