1. Blanch the bean curd and shred into shreds. Wash and shred carrots.
2. The vermicelli is soaked and boiled. Cut all the shallots, ginger, dried chilies and put them in a pot. If you like mustard, put some.
3. Splash the hot oil, add salt, sugar, fresh soy sauce and balsamic vinegar.
4. Stir open and serve. If you like coriander, sprinkle some chopped coriander.