Vermicelles Sautées

Vermicelli with Pork and Prawns

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

The influence of a past or present empire on the cuisine of a country is fascinating to observe. During the last twenty years some eastern foods, bowls of tabbouleh or a pile of neatly folded nems made from thin rice pancakes, have started to appear in charcuterie windows alongside the traditional French pork dishes. And Vietnamese restaurants are becoming as common in France as Indian ones here. The Vietnamese restaurant we know best is an unexpected find, deep in the Ardèche countryside. This recipe was given to me in a village in the Var by a Vietnamese girl whose family had arrived as refugees some years ago. It is quickly prepared and delicious, ideal for holiday cooking.


  • 250 g(9 oz) angel’s hair vermicelli or rice sticks
  • 2 or 3 boneless pork shoulder steaks
  • salt, milled pepper
  • 2 tablespoons light-coloured soy sauce
  • 1 medium-sized leek
  • 1 carrot
  • 115 g(4 oz) button mushrooms
  • 250 g(9 oz) peeled, cooked prawns
  • sunflower oil


Cover the vermicelli with boiling water, leave to soften and then drain well.

Cut the pork into narrow strips. Toss the meat in a bowl with some salt, pepper and the soy sauce. Mix well and leave for 15 minutes.

Cut the leek and carrot into fine matchsticks and quarter the mushrooms. Heat a tablespoon or so of the oil in a pan or wok and add the meat. Stir-fry for 4 minutes. Add the leek, carrot and mushrooms and stir-fry for another 2–3 minutes.

Transfer the meat and vegetables to a hot serving dish. Add a little more oil to the pan and add the vermicelli. Stir-fry until transparent and taste to check the vermicelli is cooked. Return the meat and vegetables to the pan and when hot add the prawns. Stir everything together and serve straight away.