The Ingredients:

  • 1 Daikon
  • 1/3 Cup of Dried Shrimp (comes in a bag at Chinese Markets)
  • 1-2 Buns of Dried Vermicelli (Bean thread)
  • 1-2 Teaspoons of Salt
  • Water

Special Notes:

  • You can add sugar if the Daikon is too bitter.
  • You can add 1-2 Teaspoons of Chicken Bouillon for a sweeter taste.


  • Peel and Chop up the Daikon
  • Rinse and Soak the Dried Vermicelli for about a minute, then drain
  • Rinse, Clean and Soak Dried Shrimp (Rinse a few times, get your fingers into them and clean them like you clean rice)
  • There may be leftover pieces of shells from the Shrimp, just toss them out
  • Chop up Dried Shrimp into little pieces

  • Heat Oil in the Wok
  • Put in Chopped Daikon
  • Put in Chopped Dried Shrimp
  • Add Salt

  • Add about a 2-3 cups of water (dependent on how much daikon you have, you want to cover most of it)
  • Put in Vermicelli (should be a soft from rinsing and soaking for a minute), Stir it to the bottom

  • Boil, cover, turn heat down to medium and wait until water evaporates
  • Stir in between because Vermicelli may stick to the bottom
  • Check flavor by tasting, add salt if needed

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