1 packet of corn vermicelli
1 carrot, cut into matches
3 pieces of cabbage, thinly sliced
1 spring onion, thinly sliced
4 celery stalks, roughly sliced
5 shallots, thinly sliced
1 tablespoon soy sauce
1/2 teaspoon mushroom broth
Sufficiently salt and sugar.
3 cloves of garlic
1 teaspoon ground pepper
How to make:
- Boil water, boil the vermicelli for 2 minutes, remove and drain.
2.Sauté the shallots until cooked, set aside to the edge of the pan, add the ground spices, stir until fragrant, stir with the reserved fried onions, add the carrots, stir well, add a little water, leeks and cabbage, stir quickly, add the vermicelli, keep stirring until blended, season the salt, mushroom broth, soy sauce and sugar, stir until the spices are even and absorbed, correct the taste, turn off the heat.
- Sprinkle the celery leaves, mix well, serve with sliced omelet, green bird’s eye chilies and a sprinkling of fried onions.