Crispy Fried Noodles
450 grams rice vermicelli
2-3 cups oil for deep frying
1 whole chicken breast, sliced
125 grams lean pork, sliced
4-5 shrimps, cut into 2 or 3
2 shallots, chopped
4 cloves garlic, chopped
2 Tbsp. fried yellow bean curd, sliced
1/4 cup bean sprouts
salt to taste
3 eggs, beaten
1/4 cup vinegar
1/4 cup fish sauce
1/3 cup granulated sugar
1/2 tsp. chili powder
Fresh coriander leaves
Soak vermicelli in cold water until soft. Let it dry for a few hours.
Heat the oil in a deep saucepan. Deep-fry the vermicelli, a small
portion at a time, in very hot oil until crispy and golden. Drain on
paper towel and set aside. In a frying pan heat 1/4 cup of the
remaining oil. Fry the garlic and shallot until crisp and golden.
Add the bean curd. Stir in the chicken, the shrimps and the pork and
fry for 5 minutes. Season to taste with salt. Stir in the beaten eggs,
cooking until the eggs are set. Sprinkle the vinegar on the metal rim of
the pan, add fish sauce and sugar and stir until the liquid has partly
evaporated. Finally, add the chili powder, reduce to a low heat, stir
in the crispy vermicelli. Mix well. Remove to serving dish and garnish
with fresh coriander leaves. Serve with fresh bean sprouts.
Makes 4 servings.
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