Stuffed Gourd

1 handful (30g) of soaked bean vermicelli (miến)
2 medium size soaked dried black fungus (mộc nhĩ)
1 onion
1/2 kg pork mince
1 gourd

Gourd:
Peel, cut into 6cm or roughly 2.5 inches portions. Use a fruit knife to hollow out for the stuffing to go in..then use a spoon to spoon the stuffing in. 
Once stuffed pop them standing in a soup bowl and steam until stuffing is cooked. Garnish with coriander or spring onion .

Stuffing:
Combine mince, minced onion, bean vermicelli, fungus. To it a sprinkle of pepper, drizzle of sesame oil, fish sauce (Việt Hương) brand..