• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 100g minced pork meat
  • 2 shelled prawns, diced
  • 1 dried Chinese mushrooms, soaked and shredded
  • 1 tbsp sesame oil
  • ½ tsp chopped garlic
  • ½ tsp chopped shallots
  • 180g flour vermicelli
  • 1 litre fresh chicken stock
  • Seasoning (A):
  • ¼ tsp pepper
  • ½ tsp light soy sauce
  • 1/8 tsp sugar
  • 1 tsp oyster sauce
  • 1 tbsp cornflour
  • Seasoning (B):
  • 1 tbsp light soy sauce
  • ½ tsp fish sauce
  • 1/8 tsp pepper
  • Dash of monosodium glutamate
  • 1 tbsp Shao Hsing Hua Tiau wine
  • Thickening:
  • 20g potato starch mixed with 5 tbsp water
  • Garnishing:
  • 1 tbsp chopped spring onion
  • Some coriander leaves
  • 2-3 tbsp black vinegar (chit choe)


  1. Marinate minced pork with seasoning (A) for 10-15 minutes.
  2. Heat sesame oil in a wok and fry garlic and shallot until lightly browned and fragrant.
  3. Add marinated minced pork, prawns and mushrooms. Fry briskly then add a tablespoon of fresh chicken stock in between.
  4. Fry for a minute until meat is cooked through. Dish out and leave aside.
  5. Scald flour vermicelli in boiling water for a minute. Drain and toss in a little sesame oil.
  6. Bring the rest of the chicken stock to boil in a large saucepan.
  7. Add seasoning (B) and flour vermicelli. Give a quick stir to loosen the vermicelli.
  8. Drizzle in thickening and stir well to mix. Turn off the heat and add the precooked meat and prawn mixture.
  9. 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.

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