Procedure

1. In a large wok fry pork till it produce oil, add and sauté onion and garlic.
2. Add soy sauce and black pepper and stir cook for 2-3 minutes. Add water and bouillon, let boil and simmer for 5 to 10 minutes.
3. Add in Bihon noodles stir and cook for 5-10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary.
4. Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked. Serve with lemon juice.

Procedure

1. In a large wok fry pork till it produce oil, add and sauté onion and garlic.
   
2. Add soy sauce and black pepper and stir cook for 2-3 minutes. Add water and bouillon, let boil and simmer for 5 to 10 minutes.
3. Add in canton noodles stir and cook for 5-10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary.
4. Add all the vegetables stir and cook for another 3-5 minutes or until vegetables are just cooked. Serve with lemon juice.

Procedure

1. In a pot heat cooking oil and sauté garlic, onions, and tomatoes
2. Add pork and cook until the color turns light brown.
3. Add fish sauce, whole pepper corn, and tomato sauce. Stir.
4. Add water and let boil. Simmer until pork is tender (about 35 minutes).
5. Put-in potato, plantain, and baked beans. Cook for 8 minutes.
6. Add cabbage and long green beans. Simmer for 5 minutes.
7. Add bok choy. Cover and turn off the heat.
8. Let the bok choy cook by residual heat (about 5 minutes).
9. Ready serve.

Procedure

1. In a pot boil water and put-in the chicken, simmer till the chicken is tender.
2. Remove the chicken from the pot and set aside the broth. Shred the meat of the chicken into small pieces.
3. Saute garlic and onion in low-medium heat in a cooking pot
4. Add chicken,mushroom, fish sauce and ground black pepper then pour-in annatto water, and chicken bouillon.
5. Pour the chicken stock and let boil. Simmer for 30 minutes.
6. Add carrot, cabbage  and green onion then cook for 2 minutes more.
7. Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
8. Garnish with toasted garlic and chopped green onions.

Procedure

1. Blanch bone marrow and beef shank in boiling water for a while, rinse with running tap water, to remove scum and blood.
2. In large casserole put in bone marrow, onion and water bring to boil.
3. Lower heat and simmer for 40 minutes.
4. Add in beef shank, return to boil.
5. Lower the heat and simmer until beef is tender, about 1-2 hours.
6. Add potatoes and bananas simmer for about 10-15 minutes.
7. Add cabbage, spring onion and fish sauce simmer for 2 minutes.
8. Season with salt and pepper. Serve with rice

May add corn cob for sweetness and bok choy or Chinese cabbage if preferred.

Procedure

1. Saute garlic and onion.
2. Add the chicken liver and saute for 3 minutes
3. Put-in boneless chicken and cook for 2 minutes.
4. Pour the broth bring to boil, cover and simmer for 5 minutes.
5. Add shrimp and season with salt and pepper.
6. Add oyster sauce simmer for 2 minutes.
7. Put in cauliflower and cabbage then mix well.
8. Add carrots, snow peas, and bell pepper. cover and simmer for 5 minutes or until vegetables are cooked.
9. dilute cornstarch in 1 cup water then pour mixture in the pot and mix well to achieve the little thick consistency.
10. Serve hot.