The beauty of this dish is that it’s simple and quick. This was a trick that grandma taught me-to keep a packet of chai siew (bbq pork) or siew yoke (roast pork) in the freezer. I know I can probably roast a fillet myself but I have been having lots of lazy days recently so I decided to take a shortcut and ordered from a reputable roast stall instead.
One thing about being in Perth is that most roast shops owners are from HK so we do get authentic roast meats too! =)
Chai Siew Mai Fun (serves 2)
2 sticks of rice vermicelli
2-3 cups of chicken stock
1 bunch of kai lan or bak choy washed and chopped
2 pieces of dried scallops
handful of chinese gooseberries (rinse and washed)
100 grams of bbq pork sliced
Soak rice vermicelli in hot water. Drain and separate into 2 portions. Heat stock in the pot with dried scallops and gooseberries. As it boils, add vege in. Turn off the heat. Lightly beat eggs. Slowly pour eggs in while gently stirring.
Meanwhile, reheat bbq meat in the mirowave for a few minutes.
Ladle soup into portions of vermicelli. Place bbq on top of noodles. I like to ladle more soup at this point, over the bbq meat. Season with pepper. Garnish with some fried shallots. Serve with freshly chopped chili!