Sandpot Vermicelli Pot

砂锅粉丝煲

Sandpot Vermicelli Pot — CantoneseGuangzhou home cooking.

Ingredients

• dried mung bean vermicelli (glass noodles)
• ground pork
• dried shrimp, rinsed & finely chopped
• preserved turnip (chai poh), finely diced
• light soy sauce
• sesame oil

Instructions

1. Drain soaked vermicelli; gently separate strands with fingers. Set aside.
2. Heat 1 tsp oil in Dutch oven over medium heat. Sauté pork until lightly browned and crumbled, ~4 minutes. (Pork turns pale tan; small crumbles form, no gray clumps)
3. Add dried shrimp and preserved turnip; stir 1 minute until fragrant.
4. Pour in 300 ml hot water, light soy sauce, and bring to simmer. Gently lay vermicelli on top — do not stir.
5. Cover tightly and simmer 12 minutes. Uncover, drizzle with sesame oil, and let stand 3 minutes before serving. (Vermicelli fully translucent; liquid nearly absorbed, glossy surface)