Directions

• Cook 8 cups water in a large pot till water bubbling, add noodle to boiling water and cook till noodle tender. Pour cooked noodle in a colander, rinsed under cold water and set a side to drained.
• Boil 6 cups water in a large soup pot.
• When water boiled add fish and cook till fish tender, removed cooked fish from soup stock and put it in a bowl.
• Using a fork to break up fish filet in to small chunks, when done set a side.
• Add preserved cabbage in the soup stock, keep soup stock simmering in low heat.
• Heat up a small skillet.
• When skillet hot, add oil, saute’ garlic, yellow onion and grounded pork, stirs well.
• Seasoning meat with fish sauce, sugar, salt and black pepper.
• When meat cooked add shrimp, stirs till shrimp turns darker pink color, put stir-fry meat and shrimp in soup stock, simmering till soup boiling, add cooked fish, stirs well, keep soup simmering on stove before serve.
• In a large bowl, mix bean sprouts, cucumber and mint leaves together, and set a side.