Entree: American Samoa – National Cuisine – Sapasui (Samoan-style chop suey of thin vermicelli noodles with beef and mixed vegetables in a savory soy sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 10 min

Total 35 min

Ingredients

- 1 lb (454 g) beef chuck or flank, thinly sliced against the grain
- 8 oz (225 g) rice vermicelli or glass noodles
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium carrots, julienned (about 1 cup / 120 g)
- 2 cups (150 g) shredded cabbage
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced on the diagonal
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) fish sauce (optional)
- 1 tbsp (15 ml) brown sugar
- 1 1/2 cups (360 ml) beef or chicken broth
- 2 tbsp (16 g) cornstarch mixed with 3 tbsp (45 ml) cold water to make a slurry
- 1 tsp (5 ml) toasted sesame oil
- Freshly ground black pepper, to taste
- 1 tbsp (15 ml) fresh lime juice or rice vinegar (optional)

Instructions

1. Soak the vermicelli in warm water according to package instructions until pliable (usually 5–10 minutes), drain and set aside.
2. In a small bowl combine 3 tbsp (45 ml) soy sauce, 2 tbsp (30 ml) oyster sauce, 1 tbsp (15 ml) brown sugar, and 1 1/2 cups (360 ml) broth. Stir until sugar dissolves and set sauce mixture aside.
3. Heat 2 tbsp (30 ml) vegetable oil in a large wok or skillet over high heat. Add sliced beef in a single layer and sear quickly until browned but not fully cooked through, about 1–2 minutes per side. Remove beef and set aside.
4. Reduce heat to medium-high and add the onion; sauté 2–3 minutes until softened. Add garlic and ginger and stir 30–45 seconds until aromatic.
5. Add carrots, cabbage, and bell pepper; stir-fry 3–4 minutes until vegetables begin to soften but remain bright.
6. Return beef to the pan along with the reserved sauce mixture. Bring to a simmer and cook 2–3 minutes to meld flavors.
7. Add drained vermicelli and toss gently to combine, allowing noodles to absorb sauce. If mixture looks too thin, stir in the cornstarch slurry 1 tbsp at a time until sauce thickens and becomes glossy.
8. Finish with 1 tsp (5 ml) toasted sesame oil, sliced green onions, and a squeeze of lime juice or 1 tbsp (15 ml) rice vinegar if using. Season with black pepper to taste.
9. Serve hot family-style in a large platter or bowl.