Phat wun sen (mixed fried vermicelli)

Yield: 1 servings

Measure Ingredient
\N \N Todd O'Reilly XXCB26B --
8 ounces Rice vermicelli
10 \N Dried Chinese Mushrooms
6 ounces Pork Fillet
8 ounces Raw Shrimp
2 \N Leeks or 6 green onions
1 can Bamboo shoots
2 \N Tender carrots
3 larges Cloves of garlic
2 \N Frsh red chilies (optional)
2 tablespoons Peanut oil
2 tablespoons Fish sauce
1 tablespoon White vinegar
2 teaspoons Sugar
½ teaspoon Black pepper
\N \N Fried onion flakes
\N \N (optionl)
3 tablespoons Chopped fresh cilantro

Soak vermicelli in hot, not boiling water for 10 minutes, then drain in a colander. Soak mushrooms in hot water for 20 min., squeeze out water, slice mushroom caps thinly and discard stems. Cut the pork in to very thin shreds. Shell and devein the shrimp and cut in to pieces if large. Wash leeks well making sure there is no sand left among leaves. Use the white portion and about 2 inches of the green leaves. Slice very finely. If green onions are used, cut in to chort lengths. Cut bamboo shoot and carrots in to julienne strips. Chop garlic finely and slice the chillies diagonally, flipping out the seeds with the point of a knife. Heat oil in a wok or large frying pan and fry the garlic and chillies on gentle heat until soft. Move to the side of the pan, raise heat to medium and add the pork. Stir fry for 3-4 min., until cooked. Add shrimp, leeks, bamboo shoots and carrots and stir fry for a further 3 min. 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.

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