Dumpling Vermicelli

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After making the Pan-Fried Dumplings and having more filling then wonton wrappers I needed to make something with the leftover filling, so I settled on vermicelli!

Dumpling Vermicelli (Serves 2-3)

  • Dumpling filling
  • 1 large Carrot
  • 1/3 cup Peanuts
  • 2-3 cups Lettuce
  • 100 g Vermicelli Noodle
  • 2-3 handfuls of Bean Sprouts
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Now I don’t have exact quantities for the the dumpling filling I used for the vermicelli since it was just leftover, but I’ll try to give a general idea of the quantity for each ingredient if you make this on its own.

Pork & Chicken Mixture (Dumping Filling)

  • 1 cup Pork
  • 1 cup Chicken
  • ½ Green Onion
  • ¼ tsp Green Onion
  • 1-2 Pinches of Salt
  • ¼ tsp Ginger
  • ¼ tsp Sesame Oil
  • 2-4 Leaves of Nappa Cabbage
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Sauce (Nuoc Cham)

  • Juice half lime
  • 1 Tbsp Fish Sauce
  • 1 Clove Garlic (minced)
  • 1-2 tsp Sugar (to taste)
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First boil a pot of water, once it reaches a boil, take it off the heat and soak the vermicelli noodles for 10 minutes, then remove from the water and strain. Next, in a wok/frying pan, fry the dumpling filling for about ten minutes until everything is cooked through and has some browning on the meat.While the meat is cooking, julienne the carrots and lettuce, and crush the peanuts. In a bowl mix together the sauce ingredients and whisk until sugar is dissolved. If the sauce is too strong, you could also add some water too it.

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Once everything is prepared, serve your noodles in a bowl, topped with the chicken & pork mixture along with the carrots, lettuce and bean sprouts, and the sauce on the side.

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