Serves 4
This recipe is another very forgiving recipe. It is nevertheless hard to be exact with measurements in this recipe, because when it comes to tom yum some prefer it to be more/less sour, spicier, sweeter..etc, but here is it, adjust it to your liking.
Ingredients :
250g dried vermicelli
3 - 4 tbsp Tom Yum paste
4 tbsp dry shrimp (soak in warm water to soften)
4 cloves garlic, minced
about 2 tbsp fish sauce
about 1 tbsp sugar
2 cups water
150g bean sprout
1 carrot (shredded) (about 150g)
3 eggs beaten
1/4 cup spring onion
1 red chili thinly sliced
This recipe is another very forgiving recipe. It is nevertheless hard to be exact with measurements in this recipe, because when it comes to tom yum some prefer it to be more/less sour, spicier, sweeter..etc, but here is it, adjust it to your liking.
Ingredients :
250g dried vermicelli
3 - 4 tbsp Tom Yum paste
4 tbsp dry shrimp (soak in warm water to soften)
4 cloves garlic, minced
about 2 tbsp fish sauce
about 1 tbsp sugar
2 cups water
150g bean sprout
1 carrot (shredded) (about 150g)
3 eggs beaten
1/4 cup spring onion
1 red chili thinly sliced
Cooking oil
Method :
1. Soak the vermicelli in hot water for 1 - 2 minute (or cook per your specific rice vermicelli's instruction)
2. Heat oil in wok add in beaten egg to make omelette. Remove the omelette and cut into small strips and set aside.
3. Heat oil in wok and add in the minced garlic and dry shrimps. Saute until fragrant on medium heat then add in shredded carrot and beansprout.
4. Add in water, tom yum paste, turn to high heat and bring to boil.
5. Add fish sauce and sugar to taste (at this point adjust the taste according to your own preference, if you prefer to be spicier add more tom yum paste, if it is too salty or sour add sugar to balance the taste but refrain from adding more water).
6. Once you are satisfy with the taste of your tom yum stock add in the softened vermicelli.
7. Use chopstick to loosen and mix the vermicelli and turn to medium heat, and keep doing to prevent the vermicelli sticking to the wok, cook till the liquid totally absorbed by the vermicelli.
8. Serve the vermicelli with the omelette strips, spring onion and chilies on top.
Method :
1. Soak the vermicelli in hot water for 1 - 2 minute (or cook per your specific rice vermicelli's instruction)
2. Heat oil in wok add in beaten egg to make omelette. Remove the omelette and cut into small strips and set aside.
3. Heat oil in wok and add in the minced garlic and dry shrimps. Saute until fragrant on medium heat then add in shredded carrot and beansprout.
4. Add in water, tom yum paste, turn to high heat and bring to boil.
5. Add fish sauce and sugar to taste (at this point adjust the taste according to your own preference, if you prefer to be spicier add more tom yum paste, if it is too salty or sour add sugar to balance the taste but refrain from adding more water).
6. Once you are satisfy with the taste of your tom yum stock add in the softened vermicelli.
7. Use chopstick to loosen and mix the vermicelli and turn to medium heat, and keep doing to prevent the vermicelli sticking to the wok, cook till the liquid totally absorbed by the vermicelli.
8. Serve the vermicelli with the omelette strips, spring onion and chilies on top.
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