Cambodian Vermicelli Noodles - Cha Mi Suor

Cambodian style stir-fried vermicelli noodles with pork, wood ear mushrooms and tofu skin. A well-loved Khmer dish known as Cha Mi Suor which is often eaten for special occasions.



Ingredients:


6 packages of mung bean vermicelli noodles, soaked

1 lb ground pork

2 cups dried tofu sheets, soaked

1 1/2 cups dried wood ear mushrooms, soaked

6 cloves garlic

6 stalks scallion

2 tbsp sugar

1/2 tsp kosher salt

1 tsp ground black pepper

1 tbsp + 1 tsp chicken bouillon powder

1 tsp soy sauce

1 tsp thick soy sauce

1 tsp fish sauce

2 tbsp oyster sauce

1 cup water

3 tbsp vegetable oil


Visual Instructions:

  1. Prep noodles by soaking the vermicelli noodles in lukewarm water for about 30 mins. Soak tofu skin and mushrooms for 10 mins in lukewarm water. Mince garlic, slice scallions and slice pork (if not using ground pork) then set ingredients aside to prepare the sauce base.


2. Prepare sauce base by mixing chicken bouillon powder, salt, black pepper, sugar, fish sauce, soy sauce, oyster sauce and thick soy sauce in a bowl and set aside.


3. Once noodles are soaked, cut up the noodles with kitchen shears into smaller pieces then set aside for cooking.


4. Preheat a wok with cooking oil to medium high heat.


5. Fry garlic in the oil for 2 - 3 mins until fragrant. Stir continuously to keep from burning.


6. Add in the sliced pork to the garlic and continue to stir fry for another 5 - 7 mins.


7. Add in the tofu skins, mushrooms, sauce mixture and stir fry for 3 - 4 mins.


By this point, the stir fry should be well-coated in the sauce and the pork is fully cooked.


8. Add in the soaked noodles along with water to fully cook the noodles.


9. Stir fry for 6 - 8 mins or until noodles are evenly coated and fully cooked into the sauce.


10. Add in the chopped scallions for garnish and stir then turn off heat.


Dish is now complete! Serve immediately for best results.

Enjoy!


Directions:


  1. Prep noodles by soaking the vermicelli noodles in lukewarm water for about 30 mins. Soak tofu skin and mushrooms for 10 mins in lukewarm water. Mince garlic, slice scallions and slice pork (if not using ground pork) then set ingredients aside to prepare the sauce base.

  2. Prepare sauce base by mixing chicken bouillon powder, salt, black pepper, sugar, fish sauce, soy sauce, oyster sauce and thick soy sauce in a bowl and set aside.

  3. Once noodles are soaked, cut up the noodles with kitchen shears into smaller pieces then set aside for cooking.

  4. Preheat a wok with cooking oil to medium high heat.

  5. Fry garlic in the oil for 2 - 3 mins until fragrant. Stir continuously to keep from burning.

  6. Add in the sliced pork to the garlic and continue to stir fry for another 5 - 7 mins.

  7. Add in the tofu skins, mushrooms, sauce mixture and stir fry for 3 - 4 mins.

  8. Add in the soaked noodles along with water to fully cook the noodles.

  9. Stir fry for 6 - 8 mins or until noodles are evenly coated and fully cooked into the sauce

  10. Add in the chopped scallions for garnish and stir then turn off heat.