Ingredients

198g of Chopped Pork and Ham

100g of Shredded Pickled Cabbages

200g of Rive Vermicelli

 

Suggest cooking methods

1. Cook the Rice Vermicelli in boiling water for 10 minutes, stirring occasionally.  Turn off the stove and leave it with cover for 15 minutes.  Take it out from water for further use.

2. Open the can of Chopped Pork and Ham, cut it into pieces and pan-fry it.  Take it out for further use.

3. Open the can of Shredded Pickled Cabbages, rinse it with the running water.  And throw it in to the boiling soup for 5 minutes.  And then, put the Rive Vermicelli into the boiling soup for 1 minute.  Turn off the stove and put the Chopped Pork and Ham on it.