Last Thursday night: Jac made me noodle soup for dinner. Thin rice vermicelli, broccoli, Chinese cabbage, beansprouts, spring onions, chicken and char siu (Jac came home from work and made char siu using a nice piece of fresh pork and Lee Kum Kee brand char siu sauce). The broth was chicken stock, topped with deepfried shallots. Jac cut the fat off the pork before cooking the char siu, chopped the pork fat into little pieces and fried them until brown and crispy, creating a delicious and naughty garnish.

Last Friday night: a smaller bowl of noodle soup with all the trimmings. Yum.