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Mi krop (crispy rice vermicelli): photo of the dish
Illustrative photo: Aron Danburg — CC BY-SA 2.0, Wikimedia Commons
Appetizers & nibbles

Mi krop (crispy rice vermicelli)

Rice vermicelli fried until light and crispy, coated in a sweet-and-sour sauce. A Bangkok street food classic, served as a snack or side while waiting for the main dish.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

Nutrition facts

366 kcal per serving

Protein
9.9 g
Carbohydrates
47.3 g
of which sugars
24.5 g
Fat
15 g
of which saturated fat
2.1 g
Fiber
0.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Heat the oil in a saucepan to about 180 °C. Fry the vermicelli in small handfuls: they puff up and turn white and crispy in seconds. Drain on paper towels.
  2. In a small saucepan, melt the palm sugar with the vinegar, fish sauce, tamarind and lime juice until you get a glossy, slightly thick syrup.
  3. In the remaining oil, fry the shallots until golden, then set aside. Fry the diced tofu until golden.
  4. In a bowl, toss the crispy vermicelli with the sweet-and-sour sauce so they absorb it without going soft.
  5. Add the tofu, fried shallots, chives and chili if you like. Serve right away, with a hard-boiled or fried egg on the side if you wish.

Variations and tips

Vegan version. Replace the fish sauce with soy sauce and leave out the eggs.

Using what's available here. Replace palm sugar with brown sugar, and tamarind with a little lemon juice.

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Original Ecomely recipe.