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Cabbage With Meat And Dried Jellyfish Goi Sua Kho

• 1 hand sized piece of dried jellyfish
• 2 drum sticks
• 6 ounces of fresh ham or boneless pork
• White vinegar (Distilled)
• Chopped fresh coriander (2 tablespoons)
• Nuoc cham (fish sauce) -5 tablespoons
• 1 small onion
• 1 small cabbage
• Chopped fresh mint leaves (2 tablespoons)
• 4 ounces shrimp chips
• 20 peanuts that have been roasted and pounded in a mortar to be coarse chunks

1. Take hot water and soak the the jelly fish in for a minimum of 30 minutes
2. Boil the water, put in the pork and chicken legs. Simmer for about 20 minutes.
3. As the meat cooks, remove and discard the cabbage leaves. Then, cut off the seams and slice the cabbage finely.
4. Next, cut the onion into thin slices and then steep in white vinegar marinade that has been distilled. This should last for about for about 10 minutes.
5. Remove the pork and chicken from the boiling water after they have boiled for about half an hour. Then, cut the pork into slices, shred it and then add the cut cabbage. Next, cut the chicken into strips and mix them with the cabbage. Do likewise with the cut mint leaves.
6. Remove the jelly fish from the boiling water, wash and then shred and add the cabbage
7. Next, take off the the onions from the white vinegar marinade and mix with the cabbage.
8. In the cabbage mixture, take nuoc cham and transfer it to a plate. Sprinkle the nuts on the dish and serve.