How to Make Vietnamese Stir-fried Vermicelli with Mixed Ingredients

Preparing the ingredients

Soak the vermicelli in warm water for about 10-15 minutes. Avoid soaking for too long or in water that is too hot, as the vermicelli will become too soft and may break apart during stir-frying. Soak the vermicelli until it is just tender, then drain and rinse with water, and let it dry.

Slice the beef thinly and marinate with 1 teaspoon of oyster sauce, 1 teaspoon of MSG, and 1 teaspoon of sugar. To keep the beef tender and prevent it from releasing water during stir-frying, marinate it with a bit of oil. It is best to use flank steak, which has some fat, to prevent the beef from drying out.

For the shrimp, remove the heads, devein them along the back, and peel the shells, leaving the tail on for appearance. Marinate the shrimp with 1 teaspoon of fish sauce and a bit of ground pepper to enhance the flavor.

Peel and julienne the carrots.

Peel and thinly slice the onions.

Soak the wood ear and shiitake mushrooms in warm water, then rinse them thoroughly. Julienne the wood ear mushrooms and cut the shiitake mushrooms in half.

Wash the spring onions and celery, and cut them into 2cm pieces.

Rinse the bean sprouts in salted water and let them drain.

Peel and finely chop the garlic and shallots.

Stir-frying the filling

Since beef tends to become tough, stir-fry it separately. Heat a bit of oil in a pan, sauté half of the chopped garlic until fragrant, then add the beef and stir-fry over high heat. Stir-fry until the beef changes from red to light pink (about medium-rare), then remove from the pan and set aside.

In the same pan, heat 2 tablespoons of oil and sauté the remaining garlic and shallots until fragrant. Add the carrots first, as they take longer to cook. After about 1 minute, add the shrimp, and stir until the shrimp turn pink. Next, add the onions and stir-fry for another 15 seconds, then add the wood ear and shiitake mushrooms.

Season with 1 teaspoon of fish sauce and a bit of MSG, then stir well and turn off the heat.

Mix the vermicelli with eggs:

The secret to preventing the vermicelli from sticking together is to mix it with 1-2 eggs after soaking and rinsing. The egg whites, in particular, help absorb moisture and keep the vermicelli dry and non-sticky.

After cracking the eggs, mix them into the vermicelli until evenly coated.

Stir-frying the vermicelli

Heat enough oil in a pan to lightly coat the surface. Once the oil is hot, add the vermicelli and stir-fry. Stir until the vermicelli turns translucent and the egg coating takes on a golden color, then add the bean sprouts. If the vermicelli seems too dry while stir-frying, you can add a bit of water.

Next, add the shrimp, carrots, and other stir-fried ingredients. Stir well. Then, add the stir-fried beef, spring onions, and celery to the pan and mix everything together.

Taste and adjust the seasoning to your liking. Stir-fry for another 10-15 seconds, then sprinkle with a bit of ground pepper for extra flavor. Turn off the heat and transfer the stir-fried vermicelli to a plate.