- Cut softened mung bean vermicelli into thirds.
- Heat cooking oil on medium heat. Fry garlic and dried shrimps until fragrant.
- Stir in hairy melon, add stock and cook over medium heat for 10 mins.
- Add mung bean vermicelli and mix well. Simmer over low heat until the stock is almost absorbed by the vermicelli.
- Season with salt and pepper to taste, and serve.