1½ pounds cooked pork (see note)
3 tablespoons vegetable oil
2 garlic cloves, minced
1 medium onion, thinly sliced
3 tablespoons soy sauce
1 tablespoon fish sauce (nuac mam)
1 head cabbage, cut into 1 inch wedges
2 carrots, julienned in 2 inch lengths
2 stalks celery, thinly sliced
1 (6 ounce) package shiitake mushrooms, stems removed and sliced
2 cups chicken broth
1 (6 ounce) package rice noodles
1 bunch green onion, thinly sliced
2 limes or lemons, cut into wedges
Note: You can roast pork in a crockpot or poach pork in a small amount of water, saving the cooking liquids to use as broth where chicken broth is called for in the recipe. You may also use other meats/fish.
Soak rice noodles in hot tap water in a large bowl for about 20 minutes, then drain in colander. While noodles are soaking, prepare and chop the vegetables.
Heat oil to medium heat in a very large pan with deep sides (use a wok if you have one). Sauté onion and garlic for 3 minutes. Add meat, soy sauce, and fish sauce. Turn the heat up to high. Add cabbage, carrots, mushrooms, celery, a pinch of salt and pepper, and 1 cup of the broth. Stir-fry for 2 minutes or until vegetables are crisp tender. Reduce heat to low and add rice noodles, in small amounts, stirring to break up. Add broth as needed to keep mixture from becoming too dry.
Cook just until noodles are warm. Serve with lime or lemon wedges, green onions to sprinkle on top, and extra soy sauce. You may also offer cilantro leaves and hard cooked egg slices.