Start by marinating the pork belly and liver with ginger, onion, white wine, and salt. Let it sit for at least 30 minutes before cooking.

While the pork is marinating, prepare the shrimp paste dip by combining shrimp paste, kumquats, shallots, chili pepper, garlic, and sugar. Mix well and set aside.

Boil a pot of water and cook the vermicelli noodles according to package instructions. Drain and rinse with cold water to prevent them from sticking together.

In a large pan, fry the tofu until golden brown on both sides. Set aside.

Next, cook the marinated pork in the same pan for about 15 minutes or until fully cooked.

In a separate pot, heat up the shrimp paste dip and add some water to thin it out if needed.

To serve, place the noodles at the bottom of a large serving bowl. Top with fried tofu and cooked pork.

Garnish with freshly chopped herbs and sliced cucumber.

Serve the shrimp paste dip on the side for dipping or drizzle it over the noodles and meat.

If preferred, make the alternative dipping sauce by mixing soy sauce, chili pepper, vinegar, minced garlic, and sugar in a separate bowl.

Enjoy your delicious bun dau mam tom!