Pork Stock with Vermicelli
Servings 2 people
Ingredients
- 1 brunch of mung bean cellophane noodle
- 4 cups of pork stock
- Few leaves of leafy vegetable
Instructions
Preparation
- 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
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