MI KROP crispy fried noodles

450 g rice vermicelli

2-3 cups oil for deep frying

1 whole chicken breast, sliced

125 g lean pork, sliced

4-5 shrimps cut into 2 or 3

2 shallots, chopped

4 cloves garlic, chopped

2 tablespoons fried yellow bean curd, sliced thin and one inch long

1/4 cup bean sprouts salt to taste

3 eggs, beaten

1/4 cup vinegar

1/4 cup fish sauce

1/3 cup granulated sugar

1/2 teaspoon chilli powder fresh coriander leaves

Heat the oil in a deep saucepan. Deep-fry the vermicelli, a small portion at a time, in

very hot oil until crispy and golden. Drain on paper towel and set aside. In a frying pan

heat 1/4 cup of the remaining oil. Fry the garlic and shallot until crisp and golden. Stir

in the chicken the shrimps, and the pork for 5 minutes. Add the bean curd and bean

sprouts and season to taste with salt. Stir in the beaten eggs, cooking until the eggs are

set. Sprinkle the vinegar on the metal rim of the pan, fish sauce and sugar and stir until

the liquid has partly evaporated. Finally, add the chilli powder, reduce to a low heat, stir

in the crispy vermicelli. Mix well. Remove to a serving dish and ganish with fresh

coriander leaves. Make 4 servings.