Ingredients
▢5 eggs boiled and peeled
▢160 grams vermicelli
▢¼ head cabbage shredded
▢1 ¼ quarts water
▢2 ½ teaspoons chicken powder
▢1 teaspoon annatto powder
▢5 cloves garlic crushed
▢1 onion chopped
▢2 stalks of spring onion chopped
▢1 teaspoon toasted garlic
▢3 tablespoons cooking oil
▢fish sauce and ground black pepper to taste
Instructions
Heat oil in a cooking pot.
3 tablespoons cooking oil
Sauté the garlic until it starts to brown. Add the onion and continue sautéing until it softens.
5 cloves garlic, 1 onion
Stir in the annatto powder and 2 teaspoons of fish sauce.
1 teaspoon annatto powder, fish sauce and ground black pepper to taste
Pour in the water and bring it to a boil.
1 ¼ quarts water
Add the vermicelli and chicken powder. Cover and let it re-boil, then reduce the heat to a simmer and cook for 3 minutes.
160 grams vermicelli, 2 ½ teaspoons chicken powder
Toss the noodles, then add the cabbage.
¼ head cabbage
Cover and cook for an additional 2 minutes.
Add the boiled eggs and green onions, and season with fish sauce and ground black pepper.
5 eggs, fish sauce and ground black pepper to taste, 2 stalks of spring onion
Transfer to a serving plate and top with toasted garlic. Serve hot, share, and enjoy!