Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         skinless chicken breasts
   1      pound         lean pork -- fat trimmed
     1/4  cup           vegetable oil
   3      cloves        garlic -- minced
   1      medium        onion -- thinly sliced
     1/2  pound         medium shrimp; shelled -- deveined
   3      tablespoons   soy sauce
   1 1/2  tablespoons   fish sauce
   4      cups          Chinese cabbage -- shredded
   3                    carrots -- julienne-2" long
   1 1/2  cups          celery -- thinly sliced
     1/2  teaspoon      salt
     1/8  teaspoon      pepper
   1 1/2  cups          broth -- from boiling
                        -- chicken
   1      pound         rice sticks -- soaked in hot
  15                    min -- until , about
                        then drained
   1      bunch         scallions -- finely chopped
   1      bunch         cilantro -- leaves chopped
                        hard cooked eggs -- garnish
   6                    limes -- cut in wedges

Preparation:

Bring chicken and pork to boiling in 1 1/2 cups water. Reduce heat and simmer 15 minutes. Remove from heat; when cool enough to handle, slice meat into small pieces. Reserve the broth. Heat oil in a very large, wide sauté pan. Sauté onion and garlic until onion is transparent. Add meats, shrimp, soy sauce and fish sauce and stir-fry 5 minutes. Over high heat, add cabbage, carrots, celery, salt, pepper and 1 cup of broth. Stir-fry for 2 minutes. Set aside 1 cup of mixture. Reduce heat to low and add rice sticks, stirring and tossing gently with wooden spoons until heated through and mixed with meat and vegetables, about 3 minutes. If the mixture seems dry, add more broth. Transfer to platter, spoon reserved mixture on top and garnish with chopped scallions, cilantro and egg slices. Squeeze lime over each serving and sprinkle with additional garnishes. Serve with soy sauce.