Fried Vermicelli Recipe

Ingredients : Serves 4

100 g

350 g

2 tablespoons

2 tablespoons

3 cloves

3 stems

2 teaspoons

1/4 teaspoon

1/4 teaspoon

1

2

2 tablespoons

2 tablespoons

Dried mung bean vermicelli

Squid, cut into rings

Nuoc cham sauce

Oil

Garlic, finely chopped

Lemon grass (white part only), finely sliced

Sugar

Salt

Pepper

Red Spanish onion, finely sliced

Ripe tomatoes, diced

Lime juice

Garlic chives, chopped

• Soak the vermicelli in hot water for 5 to 10 minutes or until softened. Drain.

• Place the squid in a bowl with 1 tablespoon nuoc cham sauce, 1 tablespoon oil, half the garlic, half the lemon grass, sugar, salt and pepper.

• Mix well to combine and marinate for 15 minutes.

• Heat a wok until it is extremely hot. Add the squid in 2 batches. Stir-fry until it just changes color. Remove it from the wok.

• Reheat the wok until hot, add the remaining oil, garlic, lemon grass and onion. Stir-fry for 1 minute.

• Add the tomato and toss well. Add the vermicelli and return the squid (with any juices) to the pan, and toss well.

• Add the lime juice, chives and remaining nuoc cham sauce.

• Serve on the serving plate.