Cut the pork fat into 1/2-inch cubes. If you can't find just pork fat, you can use the fat layer of pork belly and save the meat for other use
Preheat a large non-stick skillet. Place the pork fat on the skillet without any oil and set the heat on medium and let the fat slowly rendered and turn crispy, this may take about 30 minutes to 40 minutes
Separate the crispy pork cracklings from the oil. The oil (or we call it lard) is used to flavor the noodle. The pork cracklings will crisp up further when they cool down
Preparing the rest:
Bring a large pot of water to a boil. Blanch the veggies in a boiling water and then refresh in cold water. Do the same for the bean sprouts. Blanch the shrimp, fish ball, liver briefly in a boiling water until they are cooked through and set aside
Place the chicken thighs in a steamer and steam for about 30 minutes or until cooked through. Save the steaming juice (this is really sweet!Love it!) When cool enough to handle, pick the meat and discard the bones. Place the chicken broth in a medium saucepan along with the steaming juice from the chicken. Taste it and season with salt to your taste.
Cook the noodles according to directions and set aside
Portion the noodle out into an individual serving bowl. Portion about 1 tablespoon of pork lard and about 1 Tbsp of fish sauce, 1 tsp of dark soy sauce into an individual serving bowl. Add in the noodles and give it a toss
Portion the shrimps, fish balls, prawn balls, shredded chicken meat, bean sprouts, and yu choy on top of noodle
Garnish with crispy pork cracklings, fried shallots, and chopped green onions. Serve the noodle with the soup in a little bowl on the side. Ready to be served
You can also use Chinese BBQ pork (Char siu) slices instead of chicken or both and substitute fish balls and cuttlefish balls with other balls like shrimp/prawn balls or pretty much whatever you desire. Some people add friend wontons as one of the toppings too.
Mie Hokkian Medan / Hokkian Noodle https://whattocooktoday.com/hokkian-mee.html