© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
200 grams ground pork
100 grams vermicelli noodle, optional
6 eggs, beaten
¼ cup oil
1 tablespoon crispy fried chopped garlic for topping
½ cup thin sliced onions
6 cups chicken stock or water
⅓ cup fish sauce
⅛ teaspoon white pepper
300 grams chinese cabbage, cut into pieces
2 spring onions cut into 1 inch long pieces
Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips.
In a pot, bring the chicken stock (or water) to boil. When boiling, add pork and stir until cooked. Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients.
Remove to a serving bowl. Before serving, garnish with crispy fried chopped garlic on top of the bowl.