450 g. rice vermicelli
2-3 cups oil for deep frying
1 whole chicken breast, sliced
125 g. lean pork, sliced
4-5 shrimps, cut into 2 or 3
2 shallots, chopped
4 cloves garlic, chopped
2 tblsp. fried yellow bean curd, sliced thin and one inch long
1/4 cup bean sprouts salt to taste
3 eggs, beaten
1/4 cup vinegar
1/4 cup fish sauce
1/3 cup granulated sugar
1/2 tsp. chilli powder fresh coriander leaves
Soak vermicelli in cold water until soft. Let it dry for a few
hours. Heat the oil in adeep saucepan. Deep-fry the vermicelli, a small
portion at a time, in very hot oil until crispy and golden. Drain
on paper towel and set aside. In a frying pan heat 1/4 cup of the
remaining oil. Fry the garlic and shallot until crisp and golden. Add the
bean curd. Stir in the chicken the shrimps, and the pork for 5 minutes.
Season to taste with salt. Stir in the beaten eggs, cooking until the eggs
are set. Sprinkle the vinegar on the metal rim of the pan,
fish sauce and sugar and stir until the liquid has partly evaporated.
Finally, add the chilli powder, reduce to a low heat, stir in the
crispy vermicelli. Mix well. Remove to serving dish and ganish with fresh
coriander leaves. Serve with fresh bean sprouts. Makes 4 servings.
Special thanks to - http://www.tat.or.th/food/index.htm