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Vermicelli Salad in Thai Style

Preparation Time:   15  (mins)
Cooking Time:   5  (mins)
Cooking Method:   Mix Marinade
Cook level:   Normal
Serving Size:   4  (person)


Shrimp(s) 120 g [meat, deveined]
Bean vermicelli/Bean threads 90 g
Minced pork 90 g
Onion(s) 1/2 pc [shredded]
Shallots 3 pcs [shredded]
Chili 1 pc [Red, shredded, for garnish]
Chinese parsley [chopped, for garnish]


Thai Sweet Chili Sauce 1 tbsp
Premium Oyster Sauce 1 1/2 tbsp
Lime Juice 2 tbsp
Fish Sauce 2 tsp
Red Chili Powder 1/2 tsp
Chicken Bouillon Powder 1/2 tsp
Hot Water 125 ml

  1. Soak bean vermicelli in water until soft.  Drain.  Blanch in boiling water for a short time.  Rinse with cold water.  Drain and chill in refrigerator.
  2. Bring the chicken stock to the boil, add pork, shrimps and cook until done.  Stir in onion, shallot and seasoning mix.  Let cool.
  3. Pour the dressing over bean vermicelli.  Sprinkle with red chili and Chinese parsley.  Serve cold.

Tag: Vermicelli, Salad, Thai

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