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Shrimp Vermicelli with Pork and Nam Pla Seafood Dipping Sauce
A fragrant Thai‑style stir‑fried vermicelli with succulent shrimp, tender pork, and a bright lime‑fish‑sauce dip. The vermicelli are only briefly soaked, then cooked covered with aromatics, ginger, garlic, celery and toasted Sichuan pepper for maximum flavor and a tender, slightly elastic texture.
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Cost Breakdown
Critical Success Points
- • Soak vermicelli only 5 minutes; over‑soaking makes them mushy.
- • Keep shrimp shells on to protect the meat during cooking.
- • Toast Sichuan peppercorns gently; burning destroys its citrus aroma.
- • Cook covered so the noodles absorb all the flavored liquid.
Safety Warnings
- • Handle raw pork with clean hands and wash all surfaces after contact; cook pork to an internal temperature of 71 °C (160 °F).
- • Raw shrimp can carry bacteria; keep refrigerated until use and cook thoroughly.
- • Hot oil and pan handles can cause burns; use mitts when stirring.
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