Ingredients:

4 pieces
225 g
a pinch of
a pinch of
a pinch of
a pinch of
1 cup

Marinade:
2 tbsp
1 tbsp
1 tsp
1 tsp
1/4 tsp
2 tsp

Seasoning:
2 tbsp
1 tbsp
1 tbsp
1/2 tbsp
1 tsp

pork chops
Vietnamese noodles
trimmed green bean sprouts
carrot shreds
cabbage shreds
spring onion with oil
stock

fish gravy
grated lemongrass
grated garlic
grated shallot
caltrop starch
oil

fish gravy
lime juice
cold boiled water
granulated sugar
grated chili

Method:

1. Pat pork chops with knife. Add marinade ingredients. Marinade for 3 hours. Wipe away marinade ingredients. Fry or deep fry until cooked.

2. Wash trimmed sprouts. Drain well and place in a big bowl.

3. Bring stock to boil. Blanch Vietnamese noodles until cooked. Drain well. Put on top of trimmed sprouts. Then put pork chops onto noodles. Garnish with carrot shreds, cabbage shreds and spring onion with oil. Pour sauce onto noodles when serve.