First, you should choose pure, naturally gray vermicelli. Soak vermicelli in cold water for about 10-15 minutes until the strands are moderately soft, do not soak for too long because vermicelli will easily soften when stir-fried. Then take them out to drain, you can mix a little cooking oil so that the strands do not stick together.
Sauté shallots with cooking oil until fragrant, add chicken, beef or shrimp and stir-fry until firm. Continue to add carrots, wood ear mushrooms, bok choy or bean sprouts and stir-fry quickly over high heat. Season with fish sauce, seasoning powder, pepper to taste.
When the vegetables are almost cooked, add vermicelli. Use chopsticks to stir gently to avoid breaking the strands. If the vermicelli is dry, you can add a few spoons of broth or filtered water along the side of the pan to make the vermicelli evenly soft. Stir-fry for about 2-3 minutes and turn off the heat.
Delicious vermicelli is loose, non-sticky, flavorful but still retains its light, attractive chewiness.
