This is a pretty involved recipe, but the results are well worth it. The cookbook we used for this had each part of the recipe in a different area of the book, so flipping back and forth probably made it seem more difficult than it really was. I've combined it all into one place to make it easier for you! The dish has a delicious, earthy flavor, mainly due to the shiitake mushrooms. I wouldn't recommend substituting any other mushrooms in their place, as this flavor is so distinct and so delicious. I'm sure either dried or fresh ones would work just fine! We used the dried, which honestly are amazing, how they just come back to life in minutes. Vermicelli rice noodles are one of the hardest things to cook. This was really the first time we did it right. The key, we think, is not to overcook them at all. Even leave them undercooked if you need to. It's better than the goopy, sticky mess they become when cooked to long. Complicated or not, if you're up for it, this dish is well worth it!

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