Step 1

First, dilute a golf ball size of wet tamarind in ¼ cup of water. Using your fingers, squeeze and rub the tamarind seeds to release the flavor, then let it sit for 5 minutes. Drain out the juice and set it aside. Reserve the tamarind for other uses such as in soup.

Step 2

Prepare the rice vermicelli as directed on the package. I like to undercook it slightly and adjust the doneness using vegetable stock later.

Step 3

To make the mee siam, heat a large wok or skillet with 1 tablespoon of oil. Sauté garlic until fragrant, then add carrot, onion, and continue to stir-fry for about a minute.

Step 4

Stir in the sambal and fermented bean sauce. Add the cabbage, tofu, and season with salt.

Step 5

Then, add the vegetable stock and season with ketchup, tamarind juice, mushrooms seasoning, and sugar.

Step 6

Add the rice vermicelli and dark soy sauce, then toss until all the sauce has been absorbed. If the noodles appear to be too dry, add the remaining vegetable stock, ½ a cup at a time.

Step 7

Once the noodles have fully cooked through, fold in the mung bean sprouts, green onions and a tablespoon of fried shallots. Toss for another minute so or until the bean sprouts are as crisp as you like.

Step 8

Turn off the heat and transfer noodles to a plate and top with more fried shallots and a squeeze of lime juice before serving.