Thai Recipe

1 pack Egg noodle (1 pack can cook for 3 serves)
1 Chinese cabbage (after cut it, it is about 2 bowls)
1 cup Chopped carrot
1 cup Seaweed
300 grams Pork mince
½ cup Chopped spring onion
3 Japanese spring onions (cut to 1.5 – 2 inch)
10 Shiitake mushroom
1 tbsp. Salt
1 tbsp. Light soy sauce
1 tsp. Sugar
½ Kg Pig bone (Back bone)
10 fish ball or pork ball
Pork stock

1. To cook pork stock:  boil a pot of water and scald pig bones in the boiled water just for half cook. Then, put the bones to still water (in another pot). Next, boil the bone again with medium heat until boil. After that, decrease the heat. During boiling, you must keep taking the bubble out of the stock and do not stir it. (To cook pork stock can take around 45-60 minutes)

2. Add chopped carrot, chopped Japanese spring onion, Shiitake mushroom, into pork stock and boil with low heat. Put salt, sugar, and soy sauce and do not stir it.

3. Boil water in another pot and scald fish ball, pork mince, and seaweed. Then scald the egg noodles about 5 minutes (Time to boil the noodle is depended on what type of egg noodle.)

4. Scald Chinese cabbage with pork stock.

5. Put scalded Chinese cabbage, egg noodle, pork mince, fish ball, seaweed, carrot in a bowl. Pour the pork stock into the bowl and topping with chop spring onion and pepper.