Ingredients
2 cups chopped mushrooms
3/4 pound pork, peameal bacon, slivered
1 tblsp butter
1 tblsp veg oil
1/4 cup chopped green onion
2/3 cup soya sauce, reduced salt
2 1/2 tblsp sherry
2 tblsp sugar
2 cups water
3 cups chicken stock
3 cups water
3 pkg. chicken bullion powder
2 cups bean sprouts, blanched
1/2 pound vermicelli
1/2 cup cilantro, chopped
1 tblsp red wine vinegar
1 tblsp minced garlic
6 large shrimp
Preparation
Melt butter and add veg. oil. Add mushrooms and peameal bacon, cook on Med/high until done. Add the shrimp for two minutes till done, remove the shrimp and peel and chop. Add the soya sauce, sherry, 2 cups water and sugar to pork and mushrooms. Boil at high heat till reduced, until everything else is ready. Add the vermicelli to a pot of boiling water, put the bean sprouts in a seive and put on the noodles to steam as you cook the noodles. Have the broth, 3 cups of water and chicken boullion in a separate pot, simmering. Chop the cilantro and green onions. Mince the garlic and stir with the red wine vinegar. To serve up!: In large soup bowl, fill halfway with drained vermicelli, a large slotted spoonful of drained pork/mushrooms. Add 1/4 of the bean sprouts, 1/4 of the chopped shrimp. Ladle in 2-3 soup ladles of the broth, add 1/2 teaspoon of the garlic/vinegar mix and a healthy dose of the cilantro/green onions. Makes 4 large bowls.
