Thailand Fried Vermicelli Recipe

Thailand Fried Vermicelli Recipe


1/2 kg rice vermicelli

2 cups minced pork, shrimps and chicken

1 cup yellow bean curd (cubed and fried crisp)

1/2 cup fermented bean paste

1/2 cup shallots (chopped and fried crisp)

1/2 cup garlic (chopped and fried crisp)

6 eggs

1/4 cup vinegar

1/2 cup fish sauce

salt to taste

sugar to taste

2 tsp roasted chili powder

1 cup cooking oil

For Garnishing:

sliced pickled garlic

sliced chilies, coriander leaves

bean sprouts and chives


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.

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