Lomisua

Ingredients for Lomisua

• 200 g flour vermicelli (misua)
• 1 1/2 cups pork belly, cubed small
• 10 squid balls, halved
• 1/4 head Chinese cabbage, shredded
• 1 small luffa (patola), sliced
• 1 large carrot, julienned
• 6 cups chicken stock
• 2 tbsp cornstarch
• 3 eggs, beaten
• 6 cloves garlic, minced
• 1 shallot, finely chopped
• Chopped spring onions
• Oil
• Ground black pepper
• Fish sauce

How to cook Lomisua

1. 1.Heat a little oil in a pot and fry pork belly until golden; remove and set aside.
2. 2.Sauté garlic and shallot for 1 minute, then fry the squid balls briefly.
3. 3.Pour in chicken stock and bring to a boil; return pork and simmer 2 minutes.
4. 4.Stir cornstarch with a little water, add it to the pot, and simmer 2 minutes until slightly thickened.
5. 5.Add patola, carrot, and Chinese cabbage; return to a boil and simmer 2 minutes, adding water if needed.
6. 6.Add misua and cook 2 minutes, turn off heat, then stir in eggs; season and garnish with spring onions.