125 g minced
shelled shrimps, chopped
peanut oil for deep frying
1 cup finely
diced firm bean curd
1/3 cup fish
teaspoon ground black pepper
heads pickled garlic, finely sliced
chilies, seeded and sliced
chopped fresh cilantro
chopped garlic chives
Briefly soak the rice noodles in cold water. Drain and remove any excess
water. Set aside for 30 minutes.
Heat a wok with the oil and when a light haze rises from the surface, test
the heat of the oil with a few strands of the vermicelli. It should puff
and swell immediately. If not, the oil is not hot enough. Fry the
vermicelli in small handfuls, and remove immediately as it puffs
and becomes pale golden in color. Drain on absorbent paper and allow to
cool completely. May be stored airtight and kept for a few hours.
Pour off the
oil into a metal bowl, leaving a small amount in the wok, about 1/4 cup.
Reheat this oil and fry the minced pork on high heat, stirring and
pressing it against the hot wok, until it has lost its pinkness. Add the
shrimps and fry for 1 minute, add bean curd and toss until heated through.
vinegar, sugar and fish sauce in a bowl until sugar dissolves, pour into
the wok and bring to the boil. Pour in the beaten eggs seasoned with
pepper, stirring until the eggs are set and firm. Prepare ahead up to this
stage if convenient, but do not leave the mixture in an iron wok or it
will develop unpleasant flavors because of the acid.
serving, heat the cooked mixture, add the fried noodles, the sliced
pickled garlic and most of the sliced chilies and chopped herbs. Mix well.
Serve in individual bowls or a serving dish and sprinkle with chopped
cilantro, garlic chives and chilies. Eat immediately without any delay.