This is quite easy to prepare, just need to cook the sauce, then fry the vermicelli and it is ready to eat.
(enough to serve 3)
250g Vermicelli, soak till softened
2 cloves garlic, chopped
A few slices of ginger
100g meat balls, quartered
100g lean meat, lightly seasoned with salt and pepper
1 small carrot, sliced
1 stalk of celery, sliced
1 tablespoon of corn starch mixed with 1 tablespoon of water
2 cups water
While the vermicelli is soaking, start preparing the ingredients for the sauce.
In a saucepan, put 3 tablespoons of oil and fry garlic till fragrant. Add the pork and stir fry till opague, then add the meat balls and the vegetables and ginger. Stir a couple of minutes, add water, bring to boil and then lower heat to simmer. Season with salt to taste. When the vermicelli is ready, add the corn flour mixture to thicken the sauce, followed by the egg and stir quickly to mix. Sauce is now ready.
While the sauce is simmering, heat up enough oil in a deep sauce pan till smoking hot. Take a portion of the vermicelli, shake of as much water as you can and quickly put into the oil to deep fry. When it is golden, take it out and drain on kitchen towel before putting on a plate. Repeat with another batch of vermicelli.
Serve by putting a portion of the vermicelli on a plate and then add the sauce on the top. Serve immediately.
Frying vermicelli in hot oil
Drain on kitchen towel before plating.
Add the sauce and serve immediately:)