Steps

1. Rehydrate 50g vermicelli in hot water for about 15 minutes. [TIP!] Rehydrating in lukewarm water instead of cold water will make it rehydrate faster.
   🕒 03:56
2. Place peanuts to taste in a bag and crush finely with a wine bottle or similar. [TIP!] Crush coarsely if you want to retain texture, or finely if you want it well crushed. Other nuts like walnuts or almonds can also be used.
   🕒 04:46
3. Defrost 60g seafood mix by soaking it in saltwater (3% concentration, same as seawater).
   🕒 06:07
4. Prepare 25g garlic chives (3-4 stalks).
   🕒 06:28
5. Tear 40g pork loin into pieces, and remove any veins from the seafood mix if present.
   🕒 10:34
6. Heat 1 and 1/2 tbsp oil in a frying pan, add 1 egg, and stir-fry vigorously to create crumbles.
   🕒 06:55
7. Add the rehydrated 50g vermicelli and mix with the egg.
   🕒 07:17
8. Add 2 tsp fish sauce, 1 and 1/3 tsp oyster sauce, 2/3 tsp sugar, salt and pepper to taste, black pepper to taste, and 4 dashes MSG, then stir-fry.
   🕒 07:31
9. Add 4 tbsp vermicelli soaking liquid and 100g bean sprouts, then stir-fry.
   🕒 08:24
10. If more moisture is needed, add another 2 tbsp vermicelli soaking liquid (for a total of 6 tbsp). [TIP!] Do not overcook the bean sprouts to keep them crunchy.
    🕒 09:11
11. Taste and, finally, add a final drizzle of fish sauce, then turn off the heat.
    🕒 09:35
12. Serve on a plate, sprinkle with crushed peanuts to taste and Ichimi Togarashi to taste, and squeeze 1/8 lemon if desired.
    🕒 09:59
13. Heat 1 and 1/2 tbsp oil in a frying pan, then add torn 40g pork loin, 60g seafood mix, and torn 2 chili peppers, and stir-fry.
    🕒 10:27
14. Add 1 egg, stir-fry, then add the rehydrated 50g vermicelli.
    🕒 11:18
15. Add 2 tsp fish sauce, 1 and 1/3 tsp oyster sauce, salt and pepper to taste, white pepper to taste, 4 dashes MSG, and 2/3 tsp honey, then stir-fry to combine.
    🕒 11:52
16. Add 6 tbsp vermicelli soaking liquid, then add 100g bean sprouts and 25g garlic chives, and stir-fry.
    🕒 12:50
17. Add 1/2 tsp soy sauce and 6 dashes garlic powder, then mix everything together.
    🕒 13:47
18. Serve on a plate, sprinkle with crushed peanuts to taste and Ichimi Togarashi to taste, and squeeze 1/8 lemon if desired.
    🕒 14:38