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pack rice vermicelli chicken chicken broth cabbage onion garlic green onions carrot peanut oil sesame oil celery salt lemon
Viewed: 110 - Published at: 4 years agoIngredients
- 1 16 oz. pack rice vermicelli
- 1 lb. protein such as chicken, pork, or shrimp, in bite size pieces
- 1 14.5 oz. can of chicken broth
- 1/4 cabbage, sliced into strips
- 1 onion, peeled and sliced
- 3 cloves of minced garlic
- 1/3 cup green onions, cut into pieces
- 1 carrot, sliced
- 1 oz. peanut oil
- 1 oz. sesame oil
- 3/4 cup diced celery
- 2+ tablespoons soy sauce
- 2+ tablespoons fish sauce
- Salt, pepper, and red pepper to taste
- 1 lemon, sliced into wedges
Method
- Break the vermicelli into about 3 inch lengths. Soak the rice vermicelli in hot water for 10 minutes to soften. Time it so that vermicelli is ready when the vegetables and protein are cooked.
- Add oils to wok. Heat on high. Saute garlic and onions until onions are translucent.
- Add the chicken broth, the protein and all the vegetables. Stir until cooked.
- Mix in the rice vermicelli and add the soy sauce and fish sauce, cook for about 5 minutes or until the noodles are soft. Leave some moisture in the noodles. Add more soy sauce and fish sauce, if necessary, to give a golden color to the vermicelli.
- Add 1 oz. lemon juice and salt, pepper, and red pepper to taste.
- Serve hot with lemon wedges on the side.
- Cooking Notes:
- Lemon is to be squeezed into the pancit bihon before eating.
