Now back in Saigon, I am #cray for some stir fried Vermicelli! Unbelievably, not ranting out loud but just that the Vietnamese version of fried vermicelli is less enticing and not exactly full flavoured in my own take. The excessive use of fish sauce on the Vietnamese stir fry vermicelli say has signed the dish to be a real disaster, perhaps not for the Vietnamese standards.
Not a dilemma really, it is quite easy to make at home. Malaysian version approved stir fried vermicelli, here you go!
Level : Easy Serves 2
Dried rice vermicelli
2 – 3 cloves of garlic, chopped
2 carrots, peeled and sliced
2 cucumbers, peeled
Small round cabbage, sliced
2 sprigs of coriander, to garnish
Cooked omelette with sesame oil and pepper, sliced thinly
4 tablespoons light soy sauce
1 tablespoon of dark soy sauce
3 dashes of white pepper
1 tablespoon of oyster sauce
Oil, preferably not olive oil
Soak the vermicelli in water for 30 minutes or until they turn soft. Set aside in a colander to drain the excess water. Mix all the seasonings and put aside. Heat up a wok and add in the cooking oil then the garlic, stir for 2 minutes. Stir in the cabbages and carrots, add in a bit of oyster sauce. Cook for 3 minutes. Transfer to a plate. Stir in the vermicelli, seasonings and the vegetables, then toss until well combined.
Garnish with fresh peeled cucumber, coriander and sliced omelette!