Ingredients:

500g yellow noodles
200g beansprouts
200g kangkong (water spinach)
500g large prawns
250g fillet of pork
2 tbsp oil
1 tbsp chopped garlic

Soup Stock:

500g rib bones
1 pig’s tail (optional)
2 pieces sugar cane
2.5 litres water
30g rock sugar
1 tsp salt
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp pepper

Garnishes:

20 shallots (sliced & fried till golden)
2-3 red chillies (cut into strips)
3 hard-boiled eggs (shelled and quartered)
1 piece fried fish cake (cut into slices)

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Ingredients:
1 packet vermicelli
3 eggs, beaten
2 tbsp oil
2 tbsp chopped garlic
100g char siew (shredded)
100g prawns (shelled)
1/2 carrot (shredded)
1/2 big onion (shredded)
a handful beansprouts

Seasoning:
2 rice bowls stock
1 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
1 tsp sugar
a dash of pepper
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