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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


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



  • Wash and rinse vegetables per your choice, and cut into big chunks if needed.
  • Defrost the pork stock if you freeze it in the freezer before

Cooking Instruction

  • Pour the pork stock to a pot, bring it to a boil
  • 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
  • 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


  • 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