375 g Rice vermicelli
2 cloves Garlic, minced
1/4 teaspoon Salt
125 g Chives, cut into 4 inch lengths
125 g Bean sprouts, remove brown ends
3 Dried black mushrooms, soaked and drained. Discard stems and shred
90 g Pork, shredded
125 g Small shrimps, shelled and deveined
375 ml Boiling water
2 teaspoons Cornstarch, blended with 3 tablespoons water
7 tablespoons Lard

Seasonings :
1 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Soy sauce

Bring a pot of water to the boil. Blanch rice noodles in this. Remove immediately and pour cold water over noodles. Drain. Heat 2 tablespoons lard and lightly brown a quarter of the minced garlic. Add salt, then add chives and stir-fry till color deepens. Add bean sprouts and continue stir-frying for 2 minutes. Remove and keep aside. Add 3 tablespoons lard to pan and lightly brown remaining garlic. Add mushrooms, pork and shrimps and stir-fry till meat changes color, about 2-3 minutes. Pour in boiling water and bring to the boil. Return fried chives and bean sprouts to pan. Thicken with cornstarch paste. Remove and keep aside. Heat remaining lard and fry well the rice noodles for several minutes, turning it frequently to prevent burning. Dish up and top with cooked ingredients. Serve immediately.