Dip the rice noodles briefly in cold water, or run the cold tap over them.
Shake off excess water and leave in a breezy place about 30 minutes. (When
these noodles are fried, they will not puff up as spectacularly as when
fried straight from the packet, but will hold their crispness longer.)
Heat the oil in a wok 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 it sinks to the bottom it means the oil is not
hot enough, and the vermicelli will be tough and oily instead of light and
crisp.
Fry the
vermicelli in small handfuls, and remove from the oil as soon 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
prawns and fry for 1 minute, add bean curd and toss until heated through.
Stir
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.
Just before
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
coriander, garlic chives and chilies. Urge your guests to eat Mee Krob
without delay.
