Spicy fried noodles (mi xao gia vi)

Yield: 4 servings

Measure Ingredient
2 tablespoons Vegetable oil
2 Cloves garlic -- finely
4 ounces Pork -- sliced
4 larges Shrimp -- peeled and
Deveined, with tail intact
1 tablespoon Dried shrimp
2 tablespoons Pickled white radish --
Finely chopped
½ cup Diced bean curd
3 tablespoons Lemon juice
3 tablespoons Nuoc Mam sauce
OR light soy sauce and 1/2
Anchovy extract
3 tablespoons Sugar
6 ounces Rice stick noodles
(preferably the thicker
Ones), soaked in
Warm water for 15 minutes --
Drained well
2 Eggs -- beaten
1 cup Beansprouts
3 tablespoons Crushed peanuts
2 tablespoons Chopped green onions
2 tablespoons Chopped fresh cilantro
½ teaspoon Roasted chili powder or
Lemon wedges


1. Heat the oil in a wok and gently stir-fry the garlic for 3-4 minutes until golden brown. Increase the heat, add the pork and fry for 6 minutes until cooked. Add the shrimp, dried shrimp, and pickled radish, and continue stir-frying for 1 minute. Ad 2. Add the noodles and stir the mixture thoroughly for 1-2 minutes. Push to one side and quickly add the beaten eggs. Once they begin to set, stir them, effectively scrambling them. Push to one side. 3. Place most of the beansprouts and a handful of crushed peanuts, green onions, and cilantro over the noodles. Stir these in with the scrambled eggs and noodles. Serve on a large plate with little mounds of beansprouts, peanuts, green onion, cilantro, Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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