How to make it

  • 1. Boil stock ingredients, add in pork belly till cooked. Remove and cut
  • pork belly into thin slices (5mm).
  • 2. Wash and remove heads from prawns. Lightly fry the heads til fragrant,
  • place them in the stock with prawn meat, boil til cooked.
  • 3. Remove prawns, de-shell and set aside. Blanch cuttlefish.
  • 4. Heat frying pan with some oil, fry scramble eggs. Add in bean sprouts,
  • yellow/rice noodles. Stir fry well. Pour in stock, cover and simmer for 2
  • minutes.
  • 5. Remove cover, add prawn, cuttlefish and pork belly. Cover again and
  • simmer for 2 minutes.
  • 6. Remove lid, saute chopped garlic. Fry well.
  • 7. Dish up and garnish with limes and shredded chilies.

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