1: Dough:

1. Combine 500g of flour, 2 large eggs and 1.5 cups of salt water.

2. Knead the dough until it becomes smooth.

3. Cover the dough with a damp cloth and let it rest for 30 minutes.

4. Make the noodle from the dough, it can be round shape or long shape, the thickness of the noodle is based on your own preference.

5. Prepare a large pot filled with water with 2 drops of oil at a high heat.

6. Add dough into boiled water.

7. Cook until it floats (means it is cooked) and put into a bowl.

2: Stock:

1. Wash anchovies (get rid of the head and intestine) and make it dry.

2. Heat up oil and stir fry the anchovies.

3. Add garlic and onion to stir fry until yellowish and fragrant.

4. Add water and boil for 40 mins then add salt, pepper and fish sauce to taste.

5. When water is boiled add 2 cubes of anchovies stock cubes.

3: Toppings:

Sauce A (light soy sauce, minced garlic, pepper powder)

Sauce B (light soy sauce, dark soy sauce, fish sauce, minced garlic, sesame oil, pepped powder)

1. Wash anchovies and drain well. Fry it with oil in a frying pan.

2. Wash spinach and pluck into bite size.

3. Wash and soak dried mushroom until it is soft, cut into slice and marinate with Sauce A for at least 30 mins. Heat up frying pan with oil, stir fry it until it goes dried.

4. Marinate minced pork with Sauce B for at least 1 hour. Heat up frying pan with oil, stir fry the minced meat until it breaks into smaller pieces and well cooked.

4: Serving:

1. Put noodle into a bowl.

2. Add the spinach to the boiling stock, cook until it turns dark green.

3. Move the spinach and soup to the noodles.

4. Add toppings and serve.

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Add more fish sauce and sesame oil for taste.

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