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50 g
1
teaspoon
2
cloves
2
1/4 teaspoon each
6
1
1/2
2
tablespoons
1
tablespoon
1
tablespoon
15 ml
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Rice vermicelli
Black jack
Garlic, crushed
Spring onions, roughly chopped
Salt and freshly ground black pepper
Eggs, beaten
Iceberg lettuce, shredded
Cucumber, sliced
Pickled carrots or gherkins
Chopped fresh mint leaves
Chopped fresh coriander
Vegetable oil
Nuoc Mam sauce
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Method :
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To prepare the rice vermicelli, bring a
large saucepan of salted water to the boil.
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Add the rice vermicelli and boil, stirring
constantly to separate the vermicelli, for about 3 minutes.
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It should be tender but film to the bite.
Drain in a colander and rinse under cold running water to stop the
cooking. Set aside.
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Make some black jack if you cannot find
any in the supermarket. Heat 15 gm sugar in a wok until it darkens.
Remove from the heat and carefully stir in 30 ml cold water.
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Do this extremely carefully or you will
finish up with burns on your hand. Save whatever is left over in
refrigerator.
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Combine the garlic, spring onions and
black jack in a shallow dish and add salt and black pepper and the
beaten eggs. Mix well and set aside to marinate for a few minutes.
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Set out the lettuce, cucumber, pickled
vegetables, mint and coriander into 4 individual bowls. Top each portion
of vegetables with cooked vermicelli. Set aside.
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Heat the oil in a wok and pour in the egg
mixture. Flip it over once and let it cool for 1 -3 minutes in a dish.
Cut into 8 pieces.
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Put 2 pieces in each individual bowl and
top each with 30 ml Nuoc Mam sauce.
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The guests mix the contents of their
bowls.
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