Ingredients

1) 1 cup minced pork
2) 2 servings rice noodle , 150g dried rice noodle or 300g fresh ones
3) 50 g Chinese chive , cut into small sections
4) 50 g soy bean sprouts
5) 1 middle size tomato , finely chopped
6) 3 tbsp. vegetable cooking oil
7) 100g pickled cabbage or mustard green , chopped
8) 1400 ml water or stock , around 6 cups
9) 2 cloves garlic , chopped
10) 1 tsp. salt or to taste
11) 3 tbsp. light soy sauce , divided chili oil for drizzling

Instructions

  1. Soak dried rice noodle with cold water for at least 4 hours (recommend soaking it overnight).

  2. Remove the hard ends of chive and then cut into long sections. Finely chop tomato and pickled mustard green.

  3. Heat oil and then fry minced pork and chopped garlic until crispy and golden brown. Drizzle 1 tablespoon of light soy sauce and salt. Mix well and then transfer 1/2 of the minced pork out.

  4. Place the pickled mustard green and tomatoes in, fry for 2-3 minutes until aromatic. Then pour in water. Remember to remove large foams after boiled

  5. Add 2 tablespoon of light soy sauce and salt to season the soup. Then place the soaked rice noodles in. Cook for 2 minutes.

  6. Add bean sprouts and and chives. Cook until the soup boils again. Transfer to serving pot.

  7. Add the remaining minced pork and drizzle red oil. Serve hot! 

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