Braised Snow Cabbage and Pork with Rice Vermicelli (雪菜肉絲炆米 – Suet choy juk see mun mai)

Braised salted mustard greens and pork with rice vermicelli Braised salted mustard greens and pork with rice vermicelli Braised salted mustard greens and pork with rice vermicelli Braised salted mustard greens and pork with rice vermicelli

I looove this dish. I order it with roasted duck allll the time at HK style cafes (茶餐廳) whenever they offer it. So you could substitute the pork in this dish with roasted duck you pick up at the Chinese BBQ places as well.

References: 雪菜肉絲炆米 Youtube video and Mimi Kitchen

Serves 3-4


  • 1 sheet of rice vermicelli (1/2 of a 14oz package)
  • 1lb pork shoulder country style ribs, sliced into strips
  • 1/2 green bell pepper, sliced
  • 3 Chinese mushrooms, soaked 5hrs and sliced (or soak ~1/2hr with warm water) (save the mushroom water for later)
  • 1 medium yellow onion, sliced
  • 3 medium leafs of nappa cabbage, chopped, OR a handful of bean sprouts
  • 1 7oz can of snow cabbage, also called “salted mustard greens” (the can is labeled “Pickled Cabbage”)
  • Marinade: 2 tbsp soy sauce, sprinkle sugar, dash of white pepper, dash of sesame oil –> mix –> 1 tsp corn starch –> mix –> dash of oil –> mix
  • Sauce: 2 tbsp light soy sauce, 1 tbsp dark soy sauce, dash of sesame oil, 2 tbsp oyster sauce, sprinkle sugar, 5 tbsp water


  • Mix the pork with the marinade and set aside for at least 10min.
  • Boil a large pot of water and boil the rice vermicelli for 2min max. Drain and cover with a wet towel for 8-10min. Using scissors, make a few cuts to prevent it from getting tangled.
  • Meanwhile, chop all vegetables and prepare the sauce.
  • Heat up a small lug of oil in a wok. Saute the veggies except the snow cabbage then set aside.
  • Add another lug of oil and pan fry the pork on medium high heat. Do this by spreading the pork evenly in the wok and frying ~1min, then go around and flip them one scoop at a time, frying the other side another minute. Then stir until the pork is 90% cooked. Set aside.
  • Add one more lug of oil and saute the salted mustard greens. Pour in some of the mushroom water and scrape up the little bits of pork at the bottom of the wok. Add in the rice vermicelli, breaking it up with your spatula. Return the veggies and pork, and pour in the sauce and the remaining mushroom water (without the bits at the bottom). Mix until incorporated and serve.


  • I’ve grown to like using pork shoulder over pork tenderloin whenever it’s on sale. It has better flavour and marble. It is more fatty so it does takes some more effort to trim off the excess fat.
  • The can of snow cabbage I used does not need to be rinsed. However, if you get the whole veggie ones in a pre-packaged bag, you’ll need to soak it for 20min to get rid of the excess salt and then chop it up.