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This is more veggie forward than the original. I make this with the brisket from Brisket Broth cook  1 serving noodles (I use about 150g of the big noodles) According to package directions. Reserving the cooking liquid drain and refresh to room temp. In the same water cook briefly (1 min) 0.5 cup cabbage, cut same width as noodles You will probably need to microwave 0.25 cup broth (from where you made the protein, probably)  4 oz cooked protein, bite sized Combine toppings in in bowl 1 scallion, chopped 1 stalk celery, chopped (this is only crunch)   2 Tbs XFF noodle sauce (in pinch 1.5 Tbs soy sauce, 2 tsp black vinegar)   1 Tbs XFF chili oil (or another Szechuan / mala) Once all is done add to the noodles and cabbage the heated protein and broth and the toppings. See: Wang, Xi'an Famous Foods, p61

  Dirty Sticky Rice with Scallions Recipe   After roasting the chicken, the skillet should be full of tasty brown bits and caramelized marinade. By de-glazing the pan with the scallions and chicken stock, a lot of wonderful flavor is added to the sticky rice. Ingredients 6 cups cooked sweet/glutinous rice (3 cups uncooked rice) 10-12 green onions/scallions (white and green parts), sliced 1-2 tablespoons chicken stock Salt and pepper to taste Directions After roasting the chicken, drain rendered fat from the skillet, leaving a thin coating of grease. Place skillet on burner over medium heat. Add green onions and sauté until softened, about 3-4 minutes. De-glaze skillet by adding a splash of chicken stock and heat through, about 30 seconds. Add salt and pepper to taste. Add cooked sticky rice to pan. Using two wooden spoons, fold the scallions evenly into rice. The rice should be a light brown color f...

  Vietnamese Roasted Chicken Recipe (Ga Ro Ti) SND Note: Bone-in, skin-on dark chicken meat is highly recommended for the best flavor. We prefer the use of chicken thighs. Boneless, skinless thighs can be used, but you'll miss out on the best part, the extra crispy skin. Frying the chicken in the skillet allows for better control of browning and the ability to make dirty sticky rice from the fond, the dark brown bits left in the skillet. Larger chicken pieces require up to 24 hours of marinating for the best flavor. Ingredients 2 1/2 pounds chicken thighs 1 1/2 teaspoons granulated sugar 1/2 teaspoon ground black pepper 1 1/2 tablespoons soy sauce 1 1/2 tablespoons fish sauce 1 1/2 tablespoons canola or vegetable oil, plus additional for frying 4-5 cloves garlic, minced Directions Trim excess skin and visible fat from chicken thighs using kitchen shears; set aside. In a medium bowl, whisk tog...