A coconut-y vegetarian Vietnamese dish where boiled vermicelli is cooked with coconut milk and sauteed vegetables. Topped with fried vermicelli and onions. You can substitute the vegetables with chicken, shrimps or pork if you want to.
2 Tbsp sesame oil
2 Tbsp chopped garlic
2 chillies chopped
1/2 tsp turmeric powder
1 cup carrots, chopped finely
1 cup broccoli, chopped finely
1 cup red and yellow peppers, chopped
2.5 cups coconut milk
1 tsp powdered sugar
1 cup vermicelli noodles, boiled
Handful of raw vermicelli, deep fried (Like a papad/ phulwadis)
2-2 Tbsp fried onions
How to Make Steamed Vietnamese Vermicelli
In a pan take sesame oil. Add garlic to it. Once the garlic is cooked add chillies and turmeric powder.
Add carrots and broccoli. Saute for 2 minutes.
Add red and yellow bell peppers. Once done add 2 cups coconut milk. Let it reduce.
Add boiled vermicelli and mix well. Add the rest of the coconut milk and toss.
In a wok add the raw vermicelli and deep fry till the vermicelli is cooked. Deep fry onions till golden.
In a plate place the steamed vermicelli with coconut milk and vegetables.