-
1
Soak the Thai rice vermicelli in a bowl covered with warm water for about 5 minutes (also check preparation instruction on the packaging as this may vary from brand to brand).
-
2
Be careful when opening the packaging as these vermicelli have a tendency to fly all over the place!
-
3
Add a tablespoon of glutinous rice flour or corn flour to a cup of warm water.
-
4
Make sure the flour dissolves and the liquid has a slightly gooey consistency.
-
5
Chefs note: I prefer glutinous rice for this recipe as it does not turn the sauce opaque as corn flour does.
-
6
Drain your rice vermicelli and mix in a teaspoon of toasted sesame seed oil.
-
7
Set aside for now.
-
8
Peel and roughly chop up your onion.
-
9
Peel and crush and roughly chop up the garlic.
-
10
Heat a tablespoon of oil in a wok or large frying pan over medium heat.
-
11
Once the oil get hot, add the garlic and onions.
-
12
Stir a few times then add the minced meat.
-
13
Stir to make sure the mince is broken up and not clumped together.
-
14
Once some of the mince starts to brown add a few splashes of dark soy sauce.
-
15
Add a dash of light soy or fish sauce.
-
16
Pour in the flour-water mix.
-
17
Let the sauce thicken.
-
18
Add a few twists of freshly crushed black peppercorns.
-
19
Have a taste and adjust flavour with more light soy or fish sauce according to your taste.
-
20
Divide the rice vermicelli onto two plates (or one if youre really hungry!)
-
21
Once all of the meat is cooked and browned and sauce is not too runny, serve on top the rice vermicelli.
-
22
Sprinkle on a little more crushed black peppercorn.
-
23
Garnish with fresh coriander leaves on top and sliced tomatoes and salad leaves on the side.
-
24
Enjoy.
-
25
Cultural Note: Thais will often add crushed dried red chillies, fresh chillies pickled in vinegar, and more fish sauce to this dish at the table.
