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Fried Vermicelli Recipe

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    Source: www.vietnamese-recipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, C, P
    MineralsZinc, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients :Serves 4

    2. 100 g 350 g 2 tablespoons 2 tablespoons 3 cloves

    3. 3 stems

    4. 2 teaspoons 1/4 teaspoon 1/4 teaspoon 1 2 2 tablespoons 2 tablespoons Dried mung bean vermicelli

    5. Squid, cut into rings

    6. Nuoc cham sauce

    7. Oil

    8. Garlic, finely chopped

    9. Lemon grass (white part only), finely sliced

    10. Sugar

    11. Salt

    12. Pepper

    13. Red Spanish onion, finely sliced

    14. Ripe tomatoes, diced

    15. Lime juice

    16. Garlic chives, chopped

    Instructions Jump to Ingredients ↑

    1. Soak the vermicelli in hot water for 5 to10 minutes or until softened. Drain.

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

    3. Mix well to combine and marinate for 15minutes.

    4. Heat a wok until it is extremely hot. Addthe squid in 2 batches. Stir-fry until it just changes color. Remove itfrom the wok.

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

    6. Add the tomato and toss well. Add thevermicelli and return the squid (with any juices) to the pan, and tosswell.

    7. Add the lime juice, chives and remainingnuoc cham sauce.

    8. Serve on the serving plate.

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