Ingredients
- 500 ml (17 fl oz/2 cups) oil, for frying
- 100 g (3 1/2 oz) deep-fried tofu puffs, cut into strips
- 100 g (3 1/2 oz) rice vermicelli
- 2 garlic cloves, finely chopped
- 5 cm (2 inch) piece fresh ginger, grated
- 150 g (5 1/2 oz) minced (ground) pork
- 100 g (3 1/2 oz) raw prawn (shrimp) meat, finely chopped
- 1 tablespoon white vinegar
- 2 tablespoons fish sauce
- 2 tablespoons soft brown sugar
- 2 tablespoons chilli sauce
- 1 teaspoon chopped red chillies
- 2 small knobs pickled garlic, chopped
- 1/4 bunch fresh garlic chives, snipped
- 2 very large handfuls coriander (cilantro) leaves
Method
1. Heat the oil in a wok, add the tofu in two batches and cook for 1 minute, or until golden and crisp. Remove from the wok and leave to drain.
2. Add the vermicelli to the oil in several batches, cooking for 10 seconds, or until puffed and crisp. Remove immediately to prevent the vermicelli absorbing too much oil. Drain on paper towels and cool.
3. Drain all but 1 tablespoon of the oil from the wok. Reheat the wok over high heat and add the garlic, ginger, minced pork and prawn meat. Stir-fry for 2 minutes, or until golden brown. Add the vinegar, fish sauce, brown sugar, chilli sauce and chillies and stir until the mixture comes to the boil.
4. Just before serving, add the noodles and tofu to the wok and toss thoroughly. Quickly toss through the pickled garlic, chives and coriander and serve immediately.
