1 pk vermicelli noodles (14-16oz)
1 c chicken breast, boiled
-flaked
1 c shrimps, shelled
1 c boiled pork meat, sliced
-thinly
1 T vegetable oil
3 garlic cloves, minced
1 md onion, sliced
1 1/2 c fresh green beans, sliced
-thinly diagonally
1/3 of a cabbage, sliced thinly
2 carrots, thinly sliced into
-2-inch
3 stalk celery, sliced thinly
-diagonally
1/2 c annatto water (see below)
2 T light fish sauce (patis)
1 salt and pepper, to Taste
1 lemon, slices
Soak the rice vermicelli noodles in water until soft. Drain and set
aside. In a non-stick deep pan over medium heat, saute garlic in oil
until lightly browned. Add onion. Stir for 1 minute. Add chicken
meat, shrimps, pork, green beans, cabbage, Carrots, celery, 1
tablespoon fish sauce and salt and pepper to taste. Cook for 5-8
minutes until vegetables are crisp-tender. Remove vegetable and meat
mixture and set aside.
In the same non-stick pan, add chicken stock or canned chicken
broth, annatto water, 1 tablespoon fish sauce, and a little salt and
pepper to the stock left in the pan. Let boil, then add noodles.
Simmer in medium heat until liquid is absorbed and noodles are
cooked. Gently stir in 2/3 of the vegetable mixture taking care not
to mash the noodles. Transfer to a serving platter and top with the
rest of the vegetable mixture. Serve with slices of lemon and extra
fish sauce on the sides. Serves 10 or more.
Annatto Water: 1 tbsp. annatto (achuete) seeds, 1/4 cup water.
Soak annatto seeds in water for 15 to 20 minutes. With your fingers,
squeeze color out of the seeds in water, until water turns orangy or
reddish. Drain liquid into container and discard seeds. Use this
liquid as a natural food coloring when the recipe calls for it.
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