Cambodian Cha Mi Sou Recipe for Stir Fried Vermicelli Noodles for Khmer New Year
This Cambodian cha mi sou recipe for stir-fried vermicelli noodles with pork and mushrooms and a savoury peppery sauce makes a popular celebratory dish cooked for Khmer New Year and other special occasions in Cambodia. A dish of Cambodian-Chinese heritage, cha mi sou is thought to have originated in China’s Fujian province, with cousins across Southeast Asia.
Servings: 4
Calories: 265kcal
Equipment
Ingredients
- 200 g vermicelli noodles
- 1 tbsp fish sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp salt
- 1 tsp ground black pepper
- 4 tbsp soybean oil
- 4 cloves garlic minced
- 200 g pork shoulder sliced evenly into 3cm x 1cm pieces
- 100 g shiitake mushrooms sliced
- 8 scallions sliced
Instructions
- In a large bowl of water, soak the vermicelli noodles as per the instructions on the packet; they will vary depending on the type of vermicelli. When al dente, drain in a fine meshed sieve.
- Prepare the sauce in a small dish: pour in the fish sauce, dark soy sauce, oyster sauce, salt, black pepper, and sugar, and stir vigorously to combine well. Taste and adjust to suit your palate, then set aside.
- In a large wok over high heat, heat 2 tablespoons soybean oil then fry half the garlic for a minute until fragrant, stirring constantly so it doesn’t brown. Add the pork and half the sauce and stir-fry for a couple of minutes or so; poke a digital kitchen thermometer into the largest piece; it will be ready at 63°C (145°F). Transfer the pork to a plate and set aside.
- To the same wok over high heat, add the remaining 2 tablespoons soybean oil and fry the other half of the garlic for a minute until fragrant, stirring constantly, then add the mushrooms, and remaining sauce and stir-fry for a few minutes until the mushrooms begin to brown.
- Add the drained noodles, return the pork to the wok, add half the sliced scallions, and stir-fry for a couple of minutes or so until any water has evaporated and everything is well combined. Taste, adjust the seasoning to suit your palate, transfer to a serving plate, and garnish with the remaining sliced scallions.
Nutrition
Calories: 265kcal | Carbohydrates: 19g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 1367mg | Potassium: 292mg | Fiber: 2g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg