Mee Suah with Chicken/Pork
4 bundles mee suah (Chinese wheat vermicelli)
6 stalks baby bok choy (sliced in half lengthwise)
2 large eggs
½ cup dried anchovies (cleaned)** (25g)
2 cloves garlic (minced)
6 cups water (1.5 liters)
2 tbsp vegetable oil
Salt and pepper to taste
2 green onions (finely sliced)
Sliced fried/roasted pork
Rinse and soak dried anchovies for 10 minutes. Drain.
Heat vegetable oil in a medium sized pot. Add anchovies and stir fry for about 2 minutes.
Add garlic and stir fry for another 30 seconds.
Pour in water. Bring to a boil and season with salt and pepper. Reduce heat and allow soup to simmer for 5 minutes.
Break in the eggs and lightly break yolks with a pair of chopsticks.
Add bok choy and mee suah and continue to cook for 2 to 3 minutes. Turn off heat.
Divide into 4 bowls. Garnish with green onions and a few drops of sesame oil. Place the fried/roasted pork on top of the soup.