Grandma's Rice Vermicelli Soup
|Rice vermicelli||3 1⁄2 Ounce (bee hoon, 1/2 standard packet)|
|Pork loin||10 1⁄2 Ounce, sliced (300 g)|
|Chicken leg/Turkey leg||10 1⁄2 Ounce, sliced (300 g)|
|Light soy sauce||1 Teaspoon|
|Pepper white||To Taste|
|Sesame oil||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Ginger piece||1 Small (small knob)|
|Bok choy/Choy sum /other leafy greens /spring greens and broccoli work well too||1 Pound (500 g)|
|Spring onions stalks||3|
|Light olive oil||1 Tablespoon|
|Water||17 Ounce (500 ml)|
|Pork liver||5 1⁄2 Ounce (optional, 150 g)|
|Medium shrimp||10 (optional)|
1. Marinate the chicken and the pork pieces in soy sauce, pepper powder, sherry and sesame oil. If required, ½ teaspoon of cornflour may be added to the chicken to make it crisper. Set this aside to marinate for 15 minutes.
2. Blanch the rice vermicelli in a kettle of hot water and leave it to stand for 15 minutes.
3. Wash the vegetables and cut into manageable pieces.
4. Finely dice the shallots, ginger and garlic into small pieces and set aside.
5. Dice the coriander, spring onions into small pieces and set aside till required.
6. In a large deep wok, heat the oil and add the shallots, garlic and ginger till fragrant.
7. Add the meat and stir fry till half done
8. Add water to the pan and boil or simmer for 3 minutes
9. Add the rest of the vegetables to the work and cook for 2 minutes more
10. Add more water if required
11. Add rice vermicelli to the pan last and cook for 2 more minutes till done.
12. Garnish with chopped coriander and spring onions and serve immediately