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Pork Stock with Vermicelli
Course
Main Course
Cuisine
Chinese
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
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