Chop Suey

Kia Ora whānau!

This here is a Samoan style sapasui. This has been made like this in my family for a few generations and was taught to me by my grandma. It may be different from what your used to or your families way of making it, this is just how I was taught to make it and I hope you enjoy it just as much as we do!

This recipe is for a stove top pot, if you wish to make it in your cooker like we did, times the ingredients by at least 3.


  • 1kg spare rib pork 
  • 250g lialia (rice vermicelli) 
  • 1 onion diced
  • 3 tsp garlic or 3 cloves diced
  • 1 tsp ginger or 3cm piece diced
  • 1/2-3/4 cups dark soy sauce
  • 4 cup warm water
  • Salt and pepper

Soak lialia in warm water until soft and roughly chop into 15cm length pieces. Keep the water from the lialia to add into the chop suey later. 

Heat oil on high heat, add pork, garlic and ginger and cook until fragrant. Season pork well with salt and pepper. 

Add onion and cook until see through. Add some of the water from the lialia and simmer until pork is tender. 

Add lialia and soy sauce. Stir to combine. I would start off first with 1/2 cup of soy sauce, then taste and add more for colour and flavour. If you add too much soy sauce, I found you can dilute it a little when you add the water. 

Add in the rest of the water.

Turn heat on low and simmer until consistency reached. Add more water if the mix is too thick. Chop suey should be a little more wet, but make sure you don't add too much water, or cook with the heat too high or the lialia will overcook and get soggy. 

Check and stir the chop suey every few minutes until cooked. Serve with rice, as a side, or my favourite, on top of buttered toast. 


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