Serves 4, prep time 25, cooking time 45 minutes
2 tbsp of vegetable oil
1 chopped onion
2 pints of vegetable stock
1 tbsp of diced fresh ginger
2 garlic cloves chopped
2 tbsp of soy sauce
Pinch of salt
3 green chillies chopped
12 mini sweetcorns
20 sugar snaps
A handful of coriander leaves
A handful of chopped coriander stalks
4 nests of vermicelli
4 large strips of cooked pork
Heat some oil in a large pan and saute the onions, season and stir.
Then add the stock, ginger and garlic.
Simmer for 15 minutes, add the coriander leaves and chilli. Bring to the boil and simmer for 5 minutes. Pour in the soy sauce, add a pint of boiling water.
Add the sweetcorn and sugar snaps; cook for 10 minutes.
Drop in the vermicelli and simmer for about 5 minutes until soft.
Lower the heat and add the chopped pork, simmer for 10 minutes.
Sprinkle in the coriander stalks, keeping some to serve then remove from the heat.
Give the pan a final stir; serve in soup bowls and top with coriander stalks.