1. Prepare the ingredients, peel the prawns and leave their tails, remove the internal organs and cut the squid, slice the fish cakes, cut the choy sum, slice the chicken/pork, and slice the carrots.
2. Stir the cornstarch with water and beat the eggs for later use.
3. Boil a pot of water or stock
4. Add chicken and carrots.
5. Then add the shrimp, squid, and fish cakes. After boiling, add salt, soy greens, pepper to taste, and add sun oil to mix.
6. Pour in cornstarch water to thicken
7. Slowly add the egg juice, stirring while adding.
8. Add the choy sum at the end and the soup is ready.
9. Take out a wok and put a tablespoon of oil, add minced garlic and saute.
10. Put in the pho, stir-fry the rice noodles with sun-dried oil and green soy sauce. Remember to use the highest heat to make the pho.
11. Serve a small plate of pho
12. Topped with soup, Deng Deng Deng Deng, smooth and savory Sha Hor Fun.
