15 ml Vegetable oil
1 clove Garlic, finely chopped
1 Carrot, thinly sliced
50 ml Water
50 g Chinese cabbage, shredded
1/2 Celery stick, shredded
45 ml Chicken stock
15ml Oyster sauce
15 ml Nuoc Mam sauce
1 level teaspoon Sugar
1/4 Freshly ground black pepper
100 ml Rice vermicelli, soaked in warm water
for 5 minutes and drained well.

Heat the oil in a wok over high heat and fry the garlic until golden brown. Add the carrot and stir fry for 1 minute. Add all the remaining ingredients except the vermicelli, stirring gently. Cook for 2 minutes. Add the vermicelli and toss to combine all the ingredients. Stir for 1 minute. Serve in a large serving dish.