Rice Vermicelli Soup with Pork and Preserved Snow Vegetable

Cook the rice vermicelli in plenty of boiling water until soft, following the package instructions. Drain, rinse with cold water, drain again and set aside. Soak the preserved snow vegetable in lightly salted water for 20 minutes, rinse, squeeze dry and cut into sections. Wash the Shanghai bok choy and halve.

Mix the shredded pork and chicken with the marinade and marinate for about 15 minutes.

In a deep pot, bring the chicken stock and water to a boil. Add the preserved snow vegetable, shredded pork and chicken. Bring back to a boil, then add the rice vermicelli. Once boiling again, add the Shanghai bok choy. Season with salt and sesame oil. Add the red chilli. Done.