Phat Wun Sen Mixed Fried Vermicelli Recipe
Ingredients
| Peanut oil | 2 Tablespoon | |
| Garlic | 4 Clove (5gm), minced | |
| Red chilies | 2 , sliced | |
| Lean pork | 1/2 pound, shredded | |
| 1/2 pound of shrimp, shelled, deveined | ||
| 8 scallions, cut into 1/4-inch pieces | ||
| 2 canned bamboo shoots, cut julienne style | ||
| 3 small carrots, cut julienne style | ||
| 12 dried small black Chinese mushrooms, soaked in hot water for 20 minutes; water squeezed out, stems discarded, thinly sliced | ||
| Fish sauce | 2 Tablespoon | |
| White vinegar | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Sugar | 2 Teaspoon | |
| 1 pound of rice vermicelli, soaked in hot water for 10 minutes, then well drained | ||
Directions
In a wok, or large frypan, heat the oil over medium heat and cook the garlic and chilies until soft.
Add the pork; cook for 8 minutes, stir-frying.
Stir in the shrimps, scallions, bamboo shoots, carrots, and mushrooms; stir-fry for 5 minutes.
Add the fish sauce, blended seasonings, and the vermicelli; mix well and cook for 2 minutes, or until it is heated through.
Add the pork; cook for 8 minutes, stir-frying.
Stir in the shrimps, scallions, bamboo shoots, carrots, and mushrooms; stir-fry for 5 minutes.
Add the fish sauce, blended seasonings, and the vermicelli; mix well and cook for 2 minutes, or until it is heated through.
Chef
