Stir-fried Pumpkin Rice Vermicelli with Shallot

Prepare all required ingredients.

Soak the rice vermicelli in water and set aside.

Soak the dried shiitake mushrooms, then slice them into strips. Shred the pork belly and cabbage.

Peel the pumpkin, cut half into chunks and the other half into dice.

Steam the pumpkin chunks for 40 minutes, then mash them into a puree.

Blanch the rice vermicelli for 1 minute, then remove and set aside.

Sauté the pork belly and mushroom strips until fragrant and browned, then add the diced pumpkin and stir-fry.

Add the pumpkin puree and chicken broth, and bring to a boil over high heat.

Once the broth thickens, season with soy sauce and shallot sauce.

Add the cabbage and rice vermicelli, stir-fry until cooked through, and garnish with cilantro to finish.