Vermicelli Noodles with Minced Pork, Dried Shiitake Mushroom (狗仔粉)

This is a variation of the popular Hong Kong street snack 狗仔粉(Gou Chai Fun), which translates as   'Dog Tail Noodles'. Since I am no great noodles maker, instead of making my own dog-tail-like noodles with rice flour, I've replaced it with vermicelli instead, with the meat mixture remains true to the authentic taste. 

This type of street snack was very popular in the 80s and was a type of peasant food before the WWII, to fill the hungry bellies of the poor. 

Serves 2

800ml chicken stock

300g dried vermicelli noodles

250g minced pork

Handful of dried shrimps, finely chopped (available on oriental supermarket)

4 dried shiitake mushrooms (soak in water until double in size and diced)

1 tbsp oyster sauce

1 tsp of white pepper 

1 tsp of sesame oil

Handful of preserved parsnips (available on oriental supermarket)

1 tsp of chilli powder 

1. Soak the vermicelli noodles in water until soft. 

2. Heat a splash of oil in a frying pan and cook the dried shrimps and dried shiitake mushrooms until the aroma is released. 

3. Mix in the minced pork, add in the seasoning (oyster sauce, white pepper, sesame oil) and cook until the meat is brown.

4. Meanwhile, bring the chicken stock to boil and cook the vermicelli as per instruction printed on the packaging. 

5. Mix the preserved parsnips with the chilli powder. 

6. In a large soup bowl, serve the noodles soup, layer the meat mixture on top and sprinkle with chilli preserved parsnips. 

If you prefer, layer the soup bowl with some green such as spinach.