Make the chili paste: Soak the dried chili and dried shrimp in warm water for 20 minutes. Discard water. Place all the ingredients for spice paste in a blender and process into a smooth paste. Add a bit of water to help it goes if necessary. Set aside and store in the refrigerator until ready to be used
Prepare the shrimp: Use the knife to run through the back of the shrimp to remove the dark lines along the back. Keep the shells intact, though (this is to prevent the shrimp from curling while being cooked). Bring a small pot of water to a boil. Drop in the shrimp (unpeeled), bring back to a boil, and cook just until pink and firm to the touch, 1 to 3 minutes. Lift out immediately with tongs or chopsticks and transfer to a plate to cool. Remove the shells when they are cool to touch. Set aside
On the day of cooking:
Soak the bee hoon in water for 1 hour or until soft. Discard water
Cut the fried bean curd into small cubes. Set aside
Mix the ingredients for the gravy and set aside
Making the gravy and stir-fry the bee hoon:
Bring 6 cups of chicken broth to a boil in a large pot. Add the gravy mixture and stir to mix and let it simmer for about 10 minutes. Have a taste and adjust to your taste. It should be savory, sour, and sweet
Meanwhile, preheat a large wok or skillet to high heat. Add cooking oil. Add the spice paste and stir fry until fragrant, about 5 minutes
Add pre-soaked rice vermicelli noodles to the wok. Stir fry to mix everything. Stir fry until the bee hoon is soft. Add garlic chives, tau pok, and bean sprouts and stir fry briefly until the sprouts are just soft but still crunchy
Serving:
Portion the stir-fried bee hoon to individual serving plate/bowl. Generously ladle the gravy over the noodles. Topped with 2-3 slices of eggs, shrimp, chives, and lime pieces. Serve immediately