Ingredients: For 2 servings

1/4 lb. fresh thin egg noodles
1/4 lb. baby bok-choy or spinach
1/8 lb. bean sprouts
4 cups water
1 beef bouillon cube
4 teaspoon fish sauce
1/4 teaspoon sugar
1/2 teaspoon salt
a pinch of pepper

How to make it...
 

1. Boil water in medium-sized pan.
2. Dissolve beef bouillon cube and add fish sauce, sugar, salt and pepper. Keep soup simmering until served.
3. In another pan boil vegetables until tender and then put them aside. In the same pan boil noodles.
4. Place noodles and vegetables in a deep soup bowl. Pour soup over them and serve.