8 ounce shredded pork
4 teaspoon corn starch
3 teaspoon water
2 teaspoon oil
Mix the pork, corn starch and water together first then add the oil last. Set aside.
8 ounce Vermicelli noodles (cook as directed per instruction on the package).
1 box of 32 ounce Central Market Organic Free Range Chicken Broth.
1 can (14 ounce) Companion brand Snow Cabbage & Bamboo Shoot (Asian market).
Prepare the soup:
Bring 1 medium sauce pan, with 1 ½ quart of water to a boil. Stir in the marinated pork and shut off the heat. Poach the pork for 15 minutes and set aside.
In another sauce pan, bring the Chicken broth to a boil, stir in the Snow Cabbage & Bamboo Shoots. Let it come to a boil and turn off the heat. Now you can add the pork into the broth cabbage mixture.
Divide the Vermicelli into bowls and ladle the soup mixture on the noodles.
**salt to taste or add soy sauce**
Mandarin version. Check out his t-shirt. It rocks.
More detailed version in Cantonese