Thai suki nam

Method

1. 1 To make suki sauce, crush garlic and chili peppers, then mix them with red fermented bean curd, vinegar, sugar, soy sauce, and roasted sesame seeds.
2. 2 Soak the vermicelli in warm water for 10 minutes, then cut it into shorter pieces.
3. 3 Bring the chicken broth to a boil and season to taste.
4. 4 Add the chicken, shrimp, and squid to the pot and cook for 4 minutes.
5. 5 Add the Chinese cabbage, mushrooms, and vermicelli, cook for another 3 minutes, then beat in the egg and stir gently.
6. 6 Sprinkle with chopped green onions and serve with a bowl of suki dipping sauce.

With an appliance

• Microwave 48 min

  Replace step 4: microwave the chicken, shrimp, and squid in a microwave-safe pot at 700W for 3 minutes; this only reduces cooking time by about 1 minute, but the seafood is less likely to stir, retains its juiciness, and doesn't require constant monitoring. Add the vegetables, noodles, and eggs later and microwave for 2 minutes.