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Pork Stock with Vermicelli

Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people

Ingredients

  • 1 brunch of mung bean cellophane noodle
  • 4 cups of pork stock
  • Few leaves of leafy vegetable

Instructions

Preparation

  1. Wash and rinse vegetables per your choice, and cut into big chunks if needed.

  2. Defrost the pork stock if you freeze it in the freezer before

Cooking Instruction

  1. Pour the pork stock to a pot, bring it to a boil

  2. If your vegetable needs a bit time to cook (e.g. Chinese napa cabbages), now it is time to add vegetable chunks to the boiling stock

  3. Add 1 brunch of mung bean cellophane noodle to the stock when the vegetables are almost cooked. Taste to know when the noodles are cooked

Recipe Notes

  • If your choice of vegetable takes almost no time to cook, then add cellophane noodles first, and then vegetables
  • Adjust the taste with a pinch of salt or chili oil or chili source as you like