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One packet rice vermicelli
One can narciscuss stewed porkleg/meat
Cabbage (chop roughly in strips)
Carrot (finely grated)
Fishcake (slice in lengthwise)
Chinese mushrooms(i used button mushrooms this round)
Shallots
Optional: eggs for omelette
Seasoning
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Fish sauce, white pepper, dark soya sauce, chicken cube/powder
Steps
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1. Soak rice vermicelli in tap water for abt an hour or till soft.
2. Prepare and chop the necessary ingredients n put aside.
3. Heat the wok with some oil and fry the sliced shallots till fragrant.
4. Add n fry the fishcakes, mushrooms n then carrots, cabbages. Last to add, the can of porkleg (roughly cut).You may add some seasoning to taste now n cover with a lid to simmer slightly.
5. Remove lid n add in your soaked rice vermicelli. Pour in some liquid frm the can. Add enough lukewarm water to it and toss evenly n gently. (I usually use a frying spatula and a plate on the other hand to toss). Add chicken cube, n seasoning and dark soya sauce to taste too.
6. Cover the lid again n let the meehoon simmer n cook.
7. Remove lid n toss evenly again till water slightly dried up. Check the desired texture bef u off the heat.
8. Serve and garnish with some egg strips n more fried shallots.
Enjoy!