Bak Chor Mee Soup Toastie with Melted Gruyere & Sourdough Bread

**Prepare the Bak Chor Mee Filling:** In a frying pan, heat the pork lard (or vegetable oil) over medium heat. Add the minced shallots and garlic and sauté until fragrant and lightly golden, about 2 minutes. Add the soaked and chopped dried shrimp and chilli padi, cooking for another minute until fragrant.

Add the minced pork (or minced mushrooms) to the pan and cook, breaking it up with a spoon, until browned and cooked through. Season with light soy sauce, black vinegar, sesame oil, optional fish sauce, and white pepper. Stir well to combine and remove from heat. The aroma should be intoxicating!

**Prepare the Bak Chor Mee Soup:** In a large pot, bring the water to a boil. Add the pork bones (or vegetable stock cubes) and dried anchovies. Simmer for at least 20 minutes, or longer for a richer flavor. Skim off any scum that rises to the surface. If using stock cubes, simmer for 10 minutes

Cook the yellow noodles until al dente. Blanch the choy sum or bok choy in the boiling soup for about 30 seconds until bright green and tender-crisp.

**Assemble the Toasties:** Spread a generous layer of the Bak Chor Mee filling on four slices of sourdough bread. Top with grated Gruyere cheese. Cover with the remaining bread slices.

**Grill the Toasties:** Heat a griddle pan or sandwich press over medium heat. Grill the toasties for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly. The cheese should ooze tantalizingly!

**Serve:** Ladle the Bak Chor Mee soup into bowls. Slice the toasties in half and serve immediately, with the soup for dipping.

**Garnish:** If desired, garnish the soup with a sprinkle of fried shallots or chopped spring onions for added flavor and visual appeal. A drizzle of chilli oil can also add extra heat.

Add the cooked noodles and vegetables to the soup just before serving.