My Global Food Challenge


Traditional Sapa Sui – Chop Suey (Samoa)

Yield: 6 Servings


250 grams mung beans vermicelli they are also called cellophane
2 tablespoons oil
1 large onion diced
2 -4 garlic cloves crushed (or a good tablespoon of the prepared garlic in a jar)
1 tablespoon of fresh grated gingerroot (or 1 tb of ginger from a jar)
300 grams mincemeat (all meats are fine, beef, chicken or pork)
2 tablespoons soy sauce
2 cups water
1/2 cup soy sauce
2 tablespoons ketchup manis
2 -5 cups chopped vegetables (fresh or frozen)
1 teaspoon vegetable stock powder or 1 tsp chicken or beef stock


In a large pan, fry the onion, garlic and ginger until the onion is translucent over a med/high heat.  Add and fry the meat for no more than 2 minutes It needs to be just seared. Stir so it doesn’t burn.  Add the soy sauce and water (the water should almost cover the meat – not totally).  Let simmer over a med. heat while you prepare the noodles (about 5 minutes).

Prepare the noodles as per the pack instructions (place hot water in a bowl and add the noodles, let stand until they are re-hydrated and plyable).  Snip the noodles, you want each strand to be short.  Add the noodles plus 1 cup of the water from the noodles.  Add the remaining ingredients.  It will look soupy – this is normal.

Stir and let simmer over a medium heart for 10-15 minutes.  Serve as is!

Link to My Post on Samoa:

Cuisine :   Samoan
Main Ingredient :   Ground Beef  

File:American Samoa in Oceania (small islands magnified) (-mini map -rivers).svg

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