Serves 6

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1 Medium Patola , also known as Luffa Squash
2 cloves Garlic , minced
2 tablespoons Vegetable Oil
1 tablespoon Fish Sauce
1 roll Mee Sua Noodles
1 Medium Onion , chopped
1 Egg , beaten
300 grams Minced Chicken
800 millilitres Chicken Broth
Salt and Pepper , to taste
1/8 cup Tung Chai , also known as preserved vegetables
1 tablespoon Soy Sauce
Garnish with wansoy and crispy fried shallots
1 Egg , beaten

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1. Skin the green skin off the patola, exposing the white flesh. Cut thinly crosswise. Set aside.
2. Marinade the minced chicken with the egg and soy sauce. Set aside.
3. In a pot , sauté the onion and garlic in oil. Add the beaten egg. Stir and cook for 2 minutes. Add salt to taste.
4. Add the fish sauce and the chicken broth, cover and wait for it to boil.
5. Add preserved vegetable into marinated chicken mixture. Using a spoon, make them into chicken balls and gently put them in the pot.
6. Add the patola, season with pepper. Allow it to cook for 5 minutes until it boils.
7. Add the mee sua noodles and simmer for 5 minutes. Do not overcook!
8. Serve hot immediately as it is or garnish with wan soy and fried shallots.

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