Add the noodles or vermicelli. Stir-combine until cooked. Add 100 g. bean sprouts and 3 chives cut into pieces. Cook for another minute. Distilled Vinegar 4.1%. Fish sauce (anchovy extract, salt, sugar) 9%.
In a bowl, arranged blanched rice vermicelli and vegetables. Pour soup over, sprinkle fried garlic, chopped spring onion and coriander leaves on and serve. Blanch rice vermicelli (100 g), beansprouts and water spinach or vegetable of your choice in boiling water.