10 dried Chinese mushrooms

185 g pork fillet

250 g raw shrimps

2 leeks or 6 scallions

1 canned bamboo shoot

2 tender carrots

3 large cloves garlic

2 fresh red chilies, optional

2 tablespoons peanut oil

2 tablespoons fish sauce

1 tablespoon white vinegar

1 teaspoon salt

2 teaspoons sugar

1/2 teaspoon black pepper

Fried onion flakes, optional

3 tablespoons chopped fresh cilantro leaves

Fill a colander with hot water and soak the rice vermicelli for 10 minutes to soften, then drain. Repeat the process for the dried Chinese mushrooms for 20 minutes, squeezing out any excess water before slicing the caps thinly and discarding the tough stems. Cut the pork into very thin shreds. Shell and de-vein the shrimps 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 scallions 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 a wok with oil 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 minutes, until cooked. Add shrimps, 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 cilantro leaves and, if liked, crisp-fried onion flakes.