Tulip Pork Luncheon Meat & vermicelli salad

Cut the pork luncheon meat into slices. Place a pan over medium-high heat and cook the meat in some oil until golden and crisp. Let it drain on some paper towel. 

Slice the red onion and celery. Use a mandolin slicer to get extra-thin slices. Put the sliced onion in cold water to make it crisp and get rid of the strong taste. 

Scoop the tomato seeds and cut the rest into thin strips. 

Wash the green bean vermicelli noodles. Fill a large pot with water and wait for it to boil. Add the noodles to the boiling water for one minute, then pour them into a colander to drain 

Chop the cilantro roots, mince garlic, and finely chop the chilies. 

Cut the chilies diagonally, chop the cilantro, and crush the roasted peanuts.  

Place the vermicelli salad on the dish. Sprinkle with roasted peanuts and cilantro on the surface. 

Serve right away with a sesame rice cake on the side.