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4
Easy
By Jill Norman
Published 2005
This dish comes from Malaysia, where the rich variety of noodle dishes draws on the food traditions of the Chinese and Malay inhabitants. The combination of pork or chicken with seafood is common, and rice noodles make this a pleasant, light dish.
Soak the vermicelli for 15–20 minutes in warm water until soft, then drain. Cook the pork in simmering stock or water until just tender, and drain keeping