Instructions: If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and finely chop.

Cut the bean curd into 1-inch cubes. Drain on a double thickness of paper towels.

Pour 1 inch of oil in a wok or skillet and set over moderately-high heat. Fry the bean curd cubes, without crowding, until browned on all sides, about 8 minutes, or until crisp and golden brown. Remove the bean curd with a slotted spoon and drain on paper towels.

Drop about one-fourth of the cellophane noodles into the hot oil (365 degrees). As they puff and expand, push them down into the oil. Turn the noodles and continue to cook until the crackling stops, 15 to 20 seconds in all. Remove and drain on paper towels. Place on a serving platter and keep warm in a 200 degree oven. Cook the remaining noodles in the same manner.

Combine the reserved mushroom liquid, hoisin sauce, soy sauce, tomato paste and chiles in a bowl; stir to blend. Set the sauce aside.

Remove all but 3 tablespoons of the oil from the wok. Drop in the leeks and lemon grass and stir-fry over moderately-high heat for 1 minute. Add the bell peppers and stir-fry for 1 minute. Add the mushrooms and bean curd cubes and stir-fry for 1 minute longer. Stir in the sauce and bring to a boil. Stir until the sauce thickens, about 2 minutes.

Pour the mixture over the cellophane noodles. Sprinkle with white pepper and garnish with coriander sprigs.

This recipe yields 4 servings.

Description: "(Dau Phu Xao Xa Ot Chay)"

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