2 Reviews

I was attracted to this recipe by its bold use of chiles: the 3 tbsp called for equalled about 9 Thai Dragons and I used every one, although the end result was less powerful than I imagined, and I ended up adding Sriracha hot chili sauce to keep the barn burning. I did not have the "Mehoon" type of rice vermicelli, but used the normal type, and opted to cook it according to package directions and allow it to drain well. The flavor of this dish is excellent, it reminds me of one I had in a Viet restaurant with rice noodles- something tasting like shrimp fried rice overall (if you have never tried a noodle dish), but the heat will come through depending on how much chiles you opt to use. I don't think many chiles are necessary at all to enjoy this dish, and my favorite part was the touch of browned onions used as a garnish on top. I noticed for leftovers, I was running low on the browned onions, and that I will be having to cook more, so if you plan to eat all of this at one sitting, you might want to cook double the amount of that red onion cause it is quite tasty. The flavor of the spinach holds up to the noodles, but is not overpowering in this dish, and I think it is a great way to get your iron. Thank you for a wonderful dish, this will be part of my regular collection.

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Sue Lau August 16, 2002
AM & B's Indonesian Meehoon