Ingredients
| 300 grams of minced pork |
| 400 grams of fish |
| 1 kg of bacon bones |
| 10 slices of ginger |
| 10 spring onions |
| 2 litres of water |
| 10 garlic cloves |
| 2 cups of coconut milk |
| 1 cup of coriander leaves |
| 2 teaspoons of lime juice |
| 2 small egg plants |
| 1 bunch of spinich |
| 10 long beans |
| 6 small red chillies |
| 6 dried red chillies |
| Salt and peper to taste |
| 1 packet of vermicelli |
In a muslin cloth bag boil the minced pork and the fish pieces until cooked then pound to a thick paste.
Boil the bacon bones in another 2 litres of water and add the ginger, garlic and dried chillies.
Once a broth is formed remove the bacon bones and add the pork and fish mixture.
Reduce the heat and add the coconut milk.
In another frypan cook the sliced egg plant, beans and spring onions then add them to the broth.
Add the lime juice and sliced fresh chilli and add the coriander leaves just before serving.
Boil the vermicelli in a saucepan drain and rinse with hot water.
To prepare put the vermicelli in the centre of a large serving dish and pour the broth mixture over the top
Boil the bacon bones in another 2 litres of water and add the ginger, garlic and dried chillies.
Once a broth is formed remove the bacon bones and add the pork and fish mixture.
Reduce the heat and add the coconut milk.
In another frypan cook the sliced egg plant, beans and spring onions then add them to the broth.
Add the lime juice and sliced fresh chilli and add the coriander leaves just before serving.
Boil the vermicelli in a saucepan drain and rinse with hot water.
To prepare put the vermicelli in the centre of a large serving dish and pour the broth mixture over the top
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