Soak the vermicelli in cold water for a
few minutes just to soften. Keep vermicelli moist until frying time.
Deep fry vermicelli over very high until golden. Remove from oil and
keep warm, wrapped in absorbent paper so that they remain crisp. Heat
1 cup cooking oil and fry minced mixture and add fried shallots and
garlic. Stir well until cooked. Add bean curd, bean paste and salt.
Add eggs one at a time stirring into the mixture. Add more oil if
necessary. Sprinkle vinegar, fish sauce and sugar, keep stirring until
the mixture is well mixed. Add roasted chili powder. Turn off heat and
then mix in vermicelli, then heat gently. Garnish with pickled garlic,
chilies, coriander leaves, bean sprouts and chives. Serve.