Prep all your ingredients: Slice the celery thinly. Cut the carrots into matchsticks. Cube your pork. Shred your cabbage. Shell and devein the shrimp. Chop the green beans into 1-2 inch pieces. Mince the garlic and dice the onion.
Cook the protein. In a large frying pan, use some oil to brown all the protein you chose. Salt and pepper it to taste. When its cooked all the way through, set aside.
Cook the vegetables. In the same frying pan, use some oil to brown the aromatics (garlic and onion). Once those have browned, toss in the denser vegetables. In my case this was the carrot, green beans, and celery. Salt and pepper to taste and sauté these until they reach your desired softness. Lastly throw in the cabbage or any quick-cook/leafy vegetables and sauté until also soft. Set aside when done.
Cook the noodles by following the directions on the noodles package. In the same frying pan, cook your thin vermicelli noodles in chicken broth. Your goal is to have the right amount of liquid for the noodles to soak up and not have much leftover. You are NOT making a soup. For me, one sheet of noodles called for 450ml of broth. I did add an extra cube of chicken bouillon for extra flavor.
Once the noodles are the perfect texture, reintroduce the vegetables and proteins. Also add fish sauce and soy sauce. Sauté until the wet sauces are well distributed. Have a taste and adjust as desired.
When you arrive at the flavor you want, you’re done! Remove from heat and serve. Don’t forget to squeeze a little bit of calamansi and garnish with green onion!
