Soak vermicelli in hot, not boiling, water for 10 minutes, then drain in a
colander. Soak mushrooms in hot water for 20 minutes, squeeze out water,
slice mushroom caps thinly and discard stems. Cut the pork into very thin
shreds. Shell and de-vein the prawns and cut into pieces if large. Wash
leeks well, making sure there is no sand left among leaves. Use the white
portion and about 5 cm (2 inches) of the green leaves. Slice very finely.
If spring onions are used, cut into short lengths. Cut bamboo shoot and
carrots into julienne strips. Chop garlic finely and slice the chilies
diagonally, flipping out the seeds with point of knife.
Heat oil in
wok or large frying pan and fry the garlic and chilies on gentle heat
until soft. Move to side of pan, raise heat to medium and add the pork.
Stir fry for 3 or 4 minutes, until cooked. Add prawns, leeks, bamboo
shoots and carrots and stir fry for a further 3 minutes. Add all the
seasonings mixed together and simmer for 1 minute, then add the vermicelli
and toss until well mixed and heated through. Serve on a long dish and
garnish with finely chopped coriander leaves and, if liked, crisp-fried
onion flakes.