1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
2 teaspoon sugar
¼ teaspoon white pepper
1 heap teaspoon cornstarch
-repeat the marinate for the pork, prawns and mussels.
300g pork, minced
300g prawns, detained
300g squid, sliced into rings
300g fresh mussels
1 medium packet vermicelli (approx 150g)
2 cups Thai basil leaves, roughly torn
2 cups mint leaves, roughly torn
Handful of coriander leaves, roughly torn
1 red onion, halved and finely sliced
3 garlic clove, mince
4-5 tablespoon fish sauce
2-3 lemon, juice
2-3 large lime, juice
About 5 red birds eye chillies, deseeded and finely chopped (more if you prefer it spicier)
Firstly, marinate the mince pork and seafood in separate bowls with oyster sauce, soy sauce, sesame oil, sugar, white pepper and cornstarch. Let it marinate for at least ½ hour.
The texture of vermicelli is important. The vermicelli need to be soft yet with a bite. Here's the method to cook this perfect texture.
In a medium bowl, cover the vermicelli in cold water and soak for 30 minutes. When softened, drain and set aside. Bring a pot of water to boil. Prepare a bowl of cold water with ice. Add the vermicelli into the boiling water and simmer for about a minute. Drain vermicelli and immediately plunge the vermicelli into an ice bath. Drain and cut the vermicelli with scissors to shorter strands. Place vermicelli in mixing bowl. Set aside.