125 g minced pork

125 g shelled shrimps, chopped

3 cups peanut oil for deep frying

1 cup finely diced firm bean curd

1/3 cup white vinegar

1/3 cup sugar

1/3 cup fish sauce

3 eggs, beaten

1/2  teaspoon ground black pepper

2 whole heads pickled garlic, finely sliced

4 red chilies, seeded and sliced

3/4 cup chopped fresh cilantro

1/2 cup 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.

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 cilantro, garlic chives and chilies. Eat immediately without any delay.