Ingredients

Vermicelli     120g

Pork belly    200g

Shrimp       100g

Egg 3

Fried tofu 80g

Sweet mustard green 100g

Carrot 1/4 (50g)

Scallions 2 white heads

Shallot 1 small

Ginger 2 slices

Dressing:

Sugar 3 tbsp

Warm water 1.5 tbsp

Lime Juice 1.5 tbsp

Fish Sauce 3 tbsp   https://amzn.to/3ecImp6

Minced garlic 1 tbsp

Chili 3-6

Scallion aroma oil:

Chopped scallions 6-7 stalks

Minced garlic 1 tbsp

Vegetable oil or olive oil 1/3 cup

Chicken powder 1/2 tsp   https://amzn.to/3FbZlUp

or (1/8 tsp of salt)    

Ground pepper 1/8 tsp

Garnish:

Toasted peanuts

Direction

• Add pork belly into a boiling pot of water with scallion heads, shallot, ginger and salt. Let it boil for about 30 minutes until the meat is cooked through. You can tell by poking with a chopstick, if there’s no blood coming out then it’s done. Remove the pork then add the shrimp to the same pot and let it cook for about 1.5 to 2 minutes until it turns pink. While the protein is cooling down, prepare other components.
  

• Combine all ingredients from the fish sauce section (above) and stir until sugar is dissolved. 

•  In a bowl, combine chopped scallion with chicken powder and pepper. Fry minced garlic in 1/3 cup of hot vegetable oil until it’s lightly browned. Pour the oil over the scallion bowl and mix and we have aromatic oil.

• Separate 3 egg whites and its yolks. Break up the yolk with a fork then fry on low heat until it’s set. I’m only using the yolks here for more vibrant yellow color and saving the whites for other use, but you can use the whole egg. Next, slice fried tofu into 1 cm thickness. Fry until both sides are brown and crispy. Once everything cools down, cut the fried egg yolk, tofu, and meat into similar size strips.

• Cut sweet mustard green and carrots into similar length as other ingredients (~1.5 inch). Blanch both in boiling water with a little bit of salt then cool it down immediately in a cold water bath and drain. Squeeze out excess water from the mustard green. 

• Add vermicelli into a pot of boiling water and season it with a little bit of salt. Cooking time will vary depending on the type of vermicelli noodles used. Just sample the noodle to see if it’s cooked. Once it’s cooked to aldente, wash and drain well.

• Quickly mix in a little bit of scallion oil with the noodles for more flavors and to prevent clumping. Add the rest of prepared toppings, fish sauce, and garnish on top with a quick toss and it’s ready to eat.

***Make sure to add salt when boiling the ingredients to season and to keep the color vibrant.

***Exact measurements are not important in this recipe. Adjust the amount according to your taste or change it up with your favorite ingredients.