1 lb Skinless chicken breasts
1 lb Lean pork, fat trimmed
1/4 c  Vegetable oil
3    Cloves garlic; minced
1 md Onion; thinly sliced
1/2 lb Medium shrimp; shelled,
-deveined
3 tb Soy sauce
1 1/2 tb Fish sauce
4 c  Chinese cabbage; shredded
3    Carrots; julienned-2" long
1 1/2 c  Celery; thinly sliced
1/2 ts Salt
1/8 ts Pepper
1 1/2 c  Broth; from boiling chicken
1 lb Rice sticks; soaked in hot
-water about 15 min, til
-soft, then drained
1 bn Scallions; finely chopped
1 bn Cilantro; leaves chopped
Hard cooked eggs; garnish
6    Limes; cut in wedges

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 saute
pan. Saute 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 lowand 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.