1. Wash the fresh and tender bamboo leaves.
2. Cut into inch segments.
3. Ignite the wok with water and bring it to a boil.
4. Boil the bamboo shoots and leaves for one minute, remove them and let them cool and dry.
5. The vermicelli that has been sent in advance is dried and poured into the basin.
6. Put the bamboo leaves on top of the vermicelli.
7. Dried chili, minced garlic, and diced shallots are placed on top of the bamboo shoots.
8. Heat the oil in the wok.
9. Sprinkle hot oil evenly on top of the condiments.
10. Add salt, monosodium glutamate, sugar, light soy sauce, and vinegar and stir well.
11. Just install it.
