- 4
Ingredients
- oil for frying
- 6 ounces rice vermicelli
- 1 tablespoon garlic, chopped
- 2 tablespoons shallots, chopped
- 1 tablespoon dried shrimp, rinsed
- 4 ounces minced pork
- 4 ounces uncooked shelled prawns, chopped
- 2 tablespoons brown bean sauce
- 2 tablespoons rice wine vinegar
- 3 tablespoons fish sauce
- 3 tablespoons palm sugar
- 2 tablespoons tamarind or lime juice
- 4 ounces bean sprouts
- For the Garnish
- 2 green onions, shredded
- 2 tablespoons fresh coriander
- 2 heads pickled garlic, optional
- 2 egg omelette, rolled and sliced
Preparation
Step 1
Heat the oil in a wok. Break the rice vermicelli apart into small handfuls about 3 inches long. Deep fry in the hot oil until they puff up. Remove and drain on paper towel.
Leave 2 tablespoons of the hot oil in the wok, add the garlic, shallots and shrimps. Fry until fragrant.
Add the minced pork and stir fry for about 3 -4 minutes, until it is no longer pink. Add the prawns and fry for a further 2 minutes. Remove the mixture and set aside.
To the same wok, add the brown bean sauce, vinegar, fish sauce and palm sugar. Bring to a gentle boil, stir to dissolve the sugar and cook until thick and syrupy.
Add the tamarind or lime juice and adjust the seasoning. It should sweet, sour and salty.
Reduce the heat. Add the pork and prawn mixture and the beansprouts to the sauce; stir to mix.
Add the rice noodles and toss gently to coat them with the sauce without breaking the noodles too much. transfer the noodles to a platter. Garnish with green onions, coriander leaves, pickled garlic and
omelette strips.