Marinate minced pork with seasoning (A) for 10-15 minutes.
Heat sesame oil in a wok and fry garlic and shallot until lightly browned and fragrant. Add marinated minced pork, prawns and mushrooms. Fry briskly then add a tablespoon of fresh chicken stock in between. Fry for a minute until meat is cooked through. Dish out and leave aside.
Scald flour vermicelli in boiling water for a minute. Drain and toss in a little sesame oil.
Bring the rest of the chicken stock to boil in a large saucepan. Add seasoning (B) and flour vermicelli. Give a quick stir to loosen the vermicelli. Drizzle in thickening and stir well to mix.
Turn off the heat and add the precooked meat and prawn mixture. Dish out into individual serving bowls. Garnish with chopped spring onion and coriander leaves and serve with an addition of 1 tablespoon black vinegar for added flavour.