Bak Chor Mee

Instructions

1. Prepare the sauce
   In each serving bowl, add 1 tablespoon black vinegar, 2 teaspoons light soy sauce, ½ tablespoon sambal chili paste, and a pinch of minced garlic. Mix well and set aside.
2. Cook the minced pork
   Heat oil in a wok over medium-high heat. Add minced pork and stir-fry until it changes color and is almost cooked through, about 3-4 minutes. Season with a pinch of salt and set aside.
3. Prepare the noodles
   Bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente, about 1-2 minutes. Drain well and divide among the serving bowls with the prepared sauce. Toss immediately to coat the noodles with the sauce.
4. Cook the liver and other toppings
   If using pork liver, blanch it quickly in boiling water for 30 seconds until just cooked. Be careful not to overcook. Blanch the fish cake slices and pork balls for about 1 minute until heated through.
5. Heat the soup
   Bring the pork bone broth or chicken stock to a boil in a separate pot. Season with salt to taste.
6. Assemble the dish
   Top the dressed noodles with the cooked minced pork, sliced pork liver, fish cake, pork balls, and blanched bean sprouts. Garnish with fried shallots and chopped spring onions.
7. Serve with soup
   Ladle the hot broth into separate small bowls. Serve alongside the noodles, allowing diners to either drink the soup separately or add it to their noodles according to preference.