PREPARATION METHOD: - Deep fry the bean curd for 2 mins, then cut it into small pieces, boil egg and slice it.
- Bring a large pot of water to a boil. Drop in the rice vermicelli and boil for 1 – 2 minutes until tender but firm to the bite. Drain and rinse under could water. Place everything onto a plate with cucumber and onion.
- Mix and heat all the seasonings, pour it on top of the salad and the rice vermicelli.
