Vermicelli Noodles with DON® White Hungarian Salami XO Sauce – By Georgina Dent (Anchovy)


Prep: 15 minutes

Ready in: 45 minutes

Serves: Makes 4 serves

Brought to you by Georgina Dent from Anchovy, these Vermicelli Noodles with XO sauce and DON® White Hungarian Salami are sure to spice up your weekly dinner routine!


XO Sauce

  1. Dice the DON® White Hungarian Salami and soak in hot water to release the flavour, set aside.
  2. Finely chop garlic, shallots, and chillies (or mince in a food processor).
  3. Drain shrimp from hot water and crush in mortar and pestle.
  4. Heat oil in a wok on a medium heat.
  5. Add garlic, shallots and ginger and stir continuously on a medium heat until golden brown.
  6. Drain water from the DON® White Hungarian Salami and combine with the shrimp and chilli in a bowl.
  7. Remove garlic, shallots and ginger from the stove and drain the oil into a bowl.
  8. Add the same oil back into the pan and add the salami, shrimp and chillies, continuously stirring for five minutes.
  9. After five minutes, add in the other ingredients, salami water and a 1 tbsp of caster sugar
  10. Stir in Shaoxing wine, reducing for 30 minutes, stirring occasionally.
  11. After 25 minutes add in soy sauce and stir.

Vermicelli Noodles

  1. Add water to a medium sized pot and place a medium size fry pan on the stove.
  2. Add oil to the hot pan and cook mushrooms until they’re golden brown.
  3. Add noodles to the boiling water which should take 1 – 2 minutes to cook through.
  4. Strain noodles and add to the mushrooms
  5. Mix through a cup of XO sauce and stir. Add more or less depending on how much spice you like!


  • 50ml soy sauce
  • 100ml Shaoxing wine
  • 50g dried shrimp, soaking in hot water
  • 1 tbsp caster sugar
  • 3 dried chillies
  • 3 shallots
  • 6 cloves garlic
  • 50g ginger
  • 150g DON® White Hungarian Salami
  • 250ml canola oil
  • 250g Vermicelli noodles
  • 200g various mushrooms
  • ¼ bunch coriander
  • ¼ bunch spring onion