Entree: American Samoa – Central Culinary Region – Sapasui (Samoan chop suey with vermicelli)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 7 min

Total 35 min

Ingredients

- 1 lb (454 g) beef (flank or chuck), thinly sliced against the grain
- 8 oz (225 g) dried cellophane vermicelli (mung bean or glass noodles)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) sesame oil
- 1 large onion, thinly sliced (approx. 8 oz / 225 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (6 g) fresh ginger, minced
- 2 medium carrots, julienned (approx. 6 oz / 170 g)
- 3 cups (200 g) shredded cabbage
- 3 green onions, sliced (approx. 45 g)
- 1/3 cup (80 ml) soy sauce
- 1/2 cup (120 ml) beef broth or water
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1 tsp (5 g) sugar
- Salt and black pepper, to taste
- Optional: 1/2 cup (120 ml) coconut milk (for a Samoan variation)
- Optional garnish: sesame seeds or chopped cilantro

Instructions

1. Soak the vermicelli in warm water for 5–8 minutes until softened, then drain and set aside.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the beef and sear quickly until browned but not fully cooked through, about 2–3 minutes; remove and set aside.
3. Add the onion, garlic, and ginger to the pan and stir-fry until fragrant and the onion begins to soften (2–3 minutes). Add the carrots and cabbage and continue to stir-fry until vegetables are tender-crisp.
4. Return the beef to the pan. Add the soy sauce, beef broth (and coconut milk if using), and sugar; bring to a simmer. Add the drained vermicelli and toss to combine, letting the noodles absorb the sauce for 1–2 minutes.
5. Stir in the cornstarch slurry to slightly thicken the sauce, season with sesame oil, salt, and pepper to taste, and finish with sliced green onions. Serve hot, garnished with sesame seeds or cilantro if desired.