Vermicelli soup with Chinese ingredients (Kaeng jued woon-sen mou sub)

50 g. Vermicelli10 g. dried wood ear fungi,10 g. bean curd stick (tofu skin)10 g. dried golden needles.100 g. ground pork10 g. Coriander root3 glove minced garlic7 glove minced garlic (for stir fry)¼ tsp ground pepper2 cup of water2 tbsp light soy sauce1 tbsp fish sauceA handful of Spring Onion and Coriander leave cut 1? length
Heat oil in a wok medium heat, Wait until the oil is smoky, then add minced garlic and stir fry for 2-3 minutes or until turn yellow and favors. Do not let? it turn golden or brown because when we lets it cold fried garlic will turn golden brown by themselves....if like that fried garlic will become dark (burned)Soak dried wood ear fungi, bean curd stick (tofu skin), dried golden needles and vermicelli in warm water for 10 minutes. Drain and pad it dry.Heat soup or water in a pot over medium heat , add together minced garlic, chopped coriander root, ground pepper and let soup it boil for 10 minutes.Add minced pork by knead into small pieces of round shape like pork balls.Add soaked dried wood ear fungi, bean curd stick (tofu skin), dried golden needles together.Add light soy sauce, fish sauce and seasoning to taste. Lets it boil 2-3 minutes.Add soaked Vermicelli, lets it boil and turn off the stove.Place in serving blow and sprinkle with fried garlic and Spring Onion and Coriander leave cut and a little bit of ground pepper.Serve hot as a noodle soup or with hot steamed rice.