Sandpot Vermicelli Pot
砂锅粉丝煲 · shā guō fěn sī bǎo
At my cousin’s dim sum stall near Shamian Island in Guangzhou, she’d assemble this at 4 a.m.: soaked glass noodles, minced pork, shrimp, and preserved turnip — all layered into a sizzling sandpot just before service. ‘The sizzle is the first bite,’ she told me, ‘and the smell tells customers it’s real Cantonese.’
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- dried mung bean vermicelli (glass noodles)绿豆粉丝🏮 asian120 g
- ground pork猪肉末🛒 local180 g
- dried shrimp, rinsed & finely chopped海米（洗净切碎）🏮 asian20 g
- preserved turnip (chai poh), finely diced菜脯（切小丁）🏮 asian40 g
- light soy sauce生抽🏮 asian25 ml
- sesame oil芝麻油🏮 asian10 ml
dried mung bean vermicelli (glass noodles): Soak in room-temp water 20 min until flexible but not mushy
ground pork: 85% lean recommended for balance
dried shrimp, rinsed & finely chopped: Substitute 1 tbsp fish sauce + 1 tsp toasted sesame oil if unavailable
preserved turnip (chai poh), finely diced: Rinse briefly to reduce saltiness
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Instructions
1Drain soaked vermicelli; gently separate strands with fingers. Set aside.
粉丝防结团
2Heat 1 tsp oil in Dutch oven over medium heat. Sauté pork until lightly browned and crumbled, ~4 minutes.
肉末炒散
🔍 Look for Medium heat 4 分钟 · 4 minutesVisual: 肉色转浅褐，呈细颗粒状，无灰白结块Pork turns pale tan; small crumbles form, no gray clumps
You know it's right when: 初蒸气散尽后，响起细微滋滋声Faint sizzle resumes after initial steam stops
3Add dried shrimp and preserved turnip; stir 1 minute until fragrant.
激发干香
4Pour in 300 ml hot water, light soy sauce, and bring to simmer. Gently lay vermicelli on top — do not stir.
粉丝覆顶不搅
5Cover tightly and simmer 12 minutes. Uncover, drizzle with sesame oil, and let stand 3 minutes before serving.
淋油静置锁香
🔍 Look for Low heat 3 分钟 · 3 minutesVisual: 粉丝全透明；汤汁近收干，表面油亮Vermicelli fully translucent; liquid nearly absorbed, glossy surface
You know it's right when: 无明显蒸汽；表面微微反光No visible steam rising; surface shimmers faintly
Tips
- · Never skip the sesame oil finish — it lifts the entire dish.
- · For authentic texture, use mung bean vermicelli (not rice or sweet potato).
- · Serve immediately: vermicelli softens quickly if left sitting.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
I only have 30 minutes. Which recipes should I pick?
Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.
Source: HǎoWèi recipe collection
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