Thai Bolognese (or Ragu to My Italian Friends) with Rice Vermicelli

• 2-78 ounces, weight Thai Rice Vermicelli
• 1 Tablespoon Glutinous Rice Or Corn Flour
• 1 cup Warm Water
• 1 teaspoon Toasted Sesame Seed Oil
• 1 bulb Onion
• 5 cloves Garlic
• 1 Tablespoon Sunflower Oil
• 3/4 pounds, 2-18 ounces, weight Minced Beef, Pork, Turkey, Chicken, Or A Mix
• 1 dash Dark Soy Sauce
• 3 dashes Light Soy Sauce Or Thai Fish Sauce
• 2 pinches Freshly Crushed Black Peppercorns
• 1 pinch Fresh Coriander Leaves
• 1- 1/2 ounces, weight Salad Leaves
• 1 whole Tomato

1. Soak the Thai rice vermicelli in a bowl covered with warm water for about 5 minutes (also check preparation instruction on the packaging as this may vary from brand to brand).
2. Be careful when opening the packaging as these vermicelli have a tendency to fly all over the place!
3. Add a tablespoon of glutinous rice flour or corn flour to a cup of warm water.
4. Make sure the flour dissolves and the liquid has a slightly gooey consistency.
5. Chefs note: I prefer glutinous rice for this recipe as it does not turn the sauce opaque as corn flour does.
6. Drain your rice vermicelli and mix in a teaspoon of toasted sesame seed oil.
7. Set aside for now.
8. Peel and roughly chop up your onion.
9. Peel and crush and roughly chop up the garlic.
10. Heat a tablespoon of oil in a wok or large frying pan over medium heat.
11. Once the oil get hot, add the garlic and onions.
12. Stir a few times then add the minced meat.
13. Stir to make sure the mince is broken up and not clumped together.
14. Once some of the mince starts to brown add a few splashes of dark soy sauce.
15. Add a dash of light soy or fish sauce.
16. Pour in the flour-water mix.
17. Let the sauce thicken.
18. Add a few twists of freshly crushed black peppercorns.
19. Have a taste and adjust flavour with more light soy or fish sauce according to your taste.
20. Divide the rice vermicelli onto two plates (or one if youre really hungry!)
21. Once all of the meat is cooked and browned and sauce is not too runny, serve on top the rice vermicelli.
22. Sprinkle on a little more crushed black peppercorn.
23. Garnish with fresh coriander leaves on top and sliced tomatoes and salad leaves on the side.
24. Enjoy.
25. Cultural Note: Thais will often add crushed dried red chillies, fresh chillies pickled in vinegar, and more fish sauce to this dish at the table.

vermicelli, rice, water, oil, onion, garlic, sunflower oil, beef, soy sauce, dashes, fresh coriander leaves, salad leaves, tomato

Taken from tastykitchen.com/recipes/main-courses/thai-bolognese-or-ragu-to-my-italian-friends-with-rice-vermicelli/ (may not work)