Gastronomic Vermicelli Dishes with Yvonne Fernando

11 March 2020 10:47 am

Thai Puffed Rice Sticks

  • 250 gr. Rice Vermicelli
  • 200 gr. Lean Boneless Pork sliced,
  • 100 gr. Bok Choy,
  • 1 tbs. Zensai Chilli paste
  • 2 Red Chillies sliced
  • 2 tbs. Tamarine pulp
  • 2 tbs. Sugar
  • 2 tbs. Garlic chopped
  • 2 tbs. Fish Sauce
  • 2 tbs. Oyster Sauce
  • 2 tbs. Sesame oil
  • 2 tbs. Pea nuts
  • 2 tbs. Vegetable oil
  • Oil for deep frying
Method: Heat Oil in a Wok over high heat until very hot, deep fry the vermicelli few at a time for 1-2 minutes, until puffed and golden colour. Then remove and set aside. Heat sesame and vegetable oil in a wok over medium heat, add pork, garlic and fry for 3-4 minutes, until brown and cooked. Add chilli paste, Tamarine Juice, Sugar and Oyster sauce mix well. Add Fish sauce, Bok Choy and red chillies. Lastly add fried Vermicelli in batches. Stir, take off the pan and serve immediately. Garnish with peanuts and red chillies.


Sesame and Ginger Pork in a Nest

  • 200 gr. Rice Vermicelli
  • 200 gr. Lean Pork strips
  • 100 gr. Bamboo - Shoots / 100gr. Bok choy
  • 2 Kaffir Lime Leaves shredded
  • 2 tbs. Ginger Chopped
  • 2 tbs. Sesame seeds
  • 1 tbs. Hoisine Sauce
  • 1 tsp. Black Pepper
  • 2 Red Chillies
  • 1 tbs. Soya Sauce
  • 3 tbs. Vegetable Oil
  • 2 tbs. Sesame Oil
  • ¼ tsp. Salt
  • 2 tbs. Fish Sauce
  • Oil for deep frying
 Method: In a wok heat oil until very hot, place vermicelli on a strainer and press with another smaller strainer and deep fry the vermicelli, until light brown. Then take off the wok and place on a kitchen paper. Marinade Pork with fish sauce, pepper and soya sauce. Heat another wok with vegetable oil and sesame oil and add the marinaded pork and fry till golden colour. Add ginger, Kaffir lime leaves and stir fry. Then add sesame seeds and fry for one minute. Add Hoisine Sauce, Bamboo shoots, Bok choy and salt, stir well. Lastly add the Red Chillies slice. Serve hot over the fried nest. IMG-20200224-WA0003


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