Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil
2 Cloves garlic -- finely
Chopped
4 oz Pork -- sliced
4 lg Shrimp -- peeled and
Deveined, with tail intact
1 tb Dried shrimp
2 tb Pickled white radish --
Finely chopped
1/2 c Diced bean curd
3 tb Lemon juice
3 tb Nuoc Mam sauce
OR light soy sauce and 1/2
Teaspoon
Anchovy extract
3 tb Sugar
6 oz Rice stick noodles
(preferably the thicker
Ones), soaked in
Warm water for 15 minutes --
Drained well
2 Eggs -- beaten
1 c Beansprouts
3 tb Crushed peanuts
2 tb Chopped green onions
2 tb Chopped fresh cilantro

--------------------------GARNISH-------------------------------
1/2 ts Roasted chili powder or
Flakes
Lemon wedges

1. Heat the oil in a wok and gently stir-fry the garlic for 3-4
minutes until golden brown. Increase the heat, add the pork and fry
for 6 minutes until cooked. Add the shrimp, dried shrimp, and
pickled radish, and continue stir-frying for 1 minute. Ad 2. Add the
noodles and stir the mixture thoroughly for 1-2 minutes. Push to one
side and quickly add the beaten eggs. Once they begin to set, stir
them, effectively scrambling them. Push to one side. 3. Place most
of the beansprouts and a handful of crushed peanuts, green onions,
and cilantro over the noodles. Stir these in with the scrambled eggs
and noodles. Serve on a large plate with little mounds of
beansprouts, peanuts, green onion, cilantro, Recipe Source:
VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do
Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe
formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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