This is how I would prepare the traditional Vietnamese sugar cane shrimp dish, and it works great! Serve with Vietnamese dipping sauce (nuoc cham), a hoisin-sriracha sauce mixture, or just plain.
| Prep Time: | 35 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ pound thinly sliced pork loin
- ¼ cup soy sauce
- ¼ cup rice wine
- 1 teaspoon white pepper
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon cornstarch
- 4 dried Chinese black mushrooms
- 1 (8 ounce) package dried rice vermicelli
- ¼ cup vegetable oil, divided
- 2 eggs, beaten
- ¼ clove garlic, minced
- 1 tablespoon dried small shrimp
- 3 carrots, cut into matchstick strips
- ½ onion, chopped
- 3 cups bean sprouts
- 4 leaves napa cabbage, thinly sliced
- salt to taste
- 3 sprigs fresh cilantro for garnish
Instructions
- Place the pork into a mixing bowl and pour in the soy sauce and rice wine. Sprinkle with the white pepper, five-spice powder, and cornstarch. Mix well, then set aside to marinate. Soak the mushrooms in a bowl of cold water for 20 minutes, then pour off the water, cut off and discard the stems of the mushrooms. Slice the mushrooms thinly and reserve. Soak the rice vermicelli in a separate bowl of cold water for 10 minutes, then pour off the water and set the noodles aside.
- Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium heat. Pour in the eggs, and cook until firm, flipping once, to make a pancake. Remove the egg pancake, and allow to cool, then thinly slice and place into a large bowl. Heat 2 more tablespoons of the vegetable oil in the wok over high heat. Stir in the garlic and dried shrimp, and cook until the shrimp become aromatic, about 20 seconds. Next, add the pork along with the marinade, and cook until the pork is no longer pink, about 4 minutes. Stir in the carrots and onion, and cook until the carrots begin to soften, about 3 minutes. Finally, add the bean sprouts, napa cabbage, and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes more. Scrape the pork mixture into the bowl along with the eggs, then wipe out the wok and return it to the stove over medium-high heat.
- Heat the remaining vegetable oil in the wok, then stir in the drained rice vermicelli noodles. Cook and stir for a few minutes until the noodles soften, then stir in the reserved pork mixture. Scrape the mixture in to a serving bowl and garnish with cilantro to serve.
Nutrition Facts
| Calories | 523 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 5 g |
| Protein | 19 g |
| Saturated Fat | 4 g |
| Sodium | 1106 mg |
| Sugars | 7 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
A tasty, satisfying recipe! It doesn’t forewarn you in the front of the recipe, but you should keep a little of the sauce to dump over the vermicelli.
Ok.. my first time so will try it a second time. Like others mentioned, soaking noodle is really based on brand used. I also thought the amount of soya sauce was too much so I did not use the excess while cooking the pork. Good flavor but the noodles really messed it up.
The vermicelli should be boiled, not just soaked. It was so hard in the dish!
Loved it! A Foodie at Central Market advised that ‘Chinese Black Mushrooms’ are cloud mushrooms or wood ear mushrooms. Also, look for dried shrimp in the Hispanic section, if you can’t find it in the Asian section. I would use fewer noodles and more pork next time. Delicious!
I soaked the noodles for an hour in cold water before I cooked them. Highly recommend doing that. They came out great. The sauce was..okay? It left this weird after taste that kind of turned my stomach… Agree with other reviewers – came out dry. Didn’t really care for it.
I thought the proportions for the marinade were going to be off, because it seems like an awful lot of soy sauce for so little meat BUT it’s added to the rest of the ingredients, and rice noodles soak up a lot of liquid, so it turned out to be ok. I’ve actually made this recipe twice before, and it’s giving my mom’s version a run for her money! This time, I used spaghetti instead of rice noodles (maybe I can lessen the marinade next time for that, because I ended up with a lot of leftover liquid), and shredded my carrots instead of cutting them into matchstick-sized pieces. I also added some fresh woodear mushrooms, which I sliced thinly, and it was great! I also added some sesame oil at the end, and mixed it together. My mom never made hers with egg, but I like the addition of egg in it! This recipe is a keeper!
Made this with beef instead of pork as the hubby doesn’t like pork. I personally rate this 3 star as I found the 5 spice overpowering and I didn’t like how the vermicelli stuck to itself when it was fried alone in the pan. However, my husband thanked me for the delicious dinner and had 3 helpings, despite the egg which he doesn’t like and didn’t even notice until his second helping. Will probably make again but cut the 5 spice in half and put everything in the pan when finishing off the vermicelli.
Used Olive oil, rice noodles, rice vinegar and brussell sprouts and topped with sesame seeds…left out the mushrooms, bean sprouts and shrimp. Was still amazing even with those changes.
I used ground chicken instead of pork and baby bok choy instead of cabbage. I also did some other things, like added in dried chiles for spice. Good base recipe that can be modified for taste.
I used rice vinegar instead of rice wine…it was more vinegary than I would have liked as a result. Interesting flavours nonetheless. I did not have the dried shrimp either.
i’m not sure if i can give a true review as i did not follow the recipe 100%.. i added more pork and different veggies and left out the mushrooms and the dried shrimp.. i feel like i can usually alter a recipe a bit (given what i have around the house) without it compromising the dish.. but maybe that’s not the case here.. we both didn’t care for the end product and found ourselves adding different sauces to make it more palatable.. i’m giving this a 3 seeing as how i didn’t follow the recipe exactly.. but it’s more like a 2 for me
Thanks for the very yummy and authentic recipe. The only thing I did different was to add the water that I soaked the shitake mushrooms in to the vermicelli on the stove to soften noodles and to add flavor.
Out of this world!!!!
this is fantastic! but makes such a large amount I will halve it or make it for a party next time. would make a good side dish.
Something new for me! I used mung bean glass noodles and omitted the pork and cabbage (not a huge fan of cabbage and I just ate pork the day before). I also used regular mushrooms instead of the Chinese black ones, as they are hard to come by in my area without going to an overpriced specialty store. I also threw in some toasted sesame salad dressing.
Overall a good recipe. Easy to follow and the taste is pretty authentic. The only thing that may vary is the amount of time to soak the rice vermicelli. It really depends on the brand. The one I used took 30 minutes to soften.
Awesome recipe! Just don’t use too much five spice or dried shrimp, as they can both overwhelm the dish. Also couldn’t find black mushrooms at the asian grocery, so just use regular mushrooms.
My dad loves Mi Fun from the local restraunt so I wanted to try making it for him. (He said if I’d keep making it for him he’d never have to buy it again:) I made a few changes – I like to do my eggs like the egg in egg drop soup instead of the pancake. I also omit all the ingredients involving the pork, skip the mushrooms and use regular shrimp. I use way more cabbage as we all like it. And at the end I add salt, pepper and soy sauce to taste. I’m so happy to now be able to make this myself!!!
Tasty rice noodle dish! I found that the noodles seemed a little hard after pan-frying for a little bit, so I added more water and covered to soften the noodles. Thanks for sharing!
couldn’t find all the ingredients so I made some substitutes and it still came out great!
I’ve made this a couple of times,with different noodles. rice and mung bean, I like the rice better thicker. with that said you can play with it,adding as much or as little stuff you like. Don’t forget the dried shrimp though it is critical. I also made with 8 oz noodles and 6 oz noodles unless you really really like alot of noodles use the 6 oz. It’s hard to mix in the noodles but be patient and gentle