Preheat a pan over medium-high heat. Add the ground pork and press it into the hot pan, making a thin even layer across the hot surface.

• Allow the pork to sear undisturbed until the bottom begins to brown and take on some color.

Using a potato masher, fork, or spatula, break up the pork into small pebble-sized bits (or your desired texture).

Once the pork is mostly cooked through, add in the sliced cabbage. Stir the cabbage into the meat to ensure nothing is burning on the bottom of the pan.

• Cover to steam and soften the cabbage for a minute or two.

Remove the cover. Sauté for another minute or two to get some more browning on the meat & edges of the cabbage and evaporate any excess moisture from the pan.

Push the cabbage and pork mixture to one side of the pan. Add a drizzle of oil to the open space in the pan and add in the shallot & Thai chilies to bloom for about 30 seconds before mixing or stir-frying everything together.

Add the fish sauce to deglaze any browning from the bottom of the pan, scraping with a spatula as needed. Turn off the heat.

Add a drizzle of sesame oil and a sprinkle of msg. Taste and adjust as needed with extra fish sauce, salt, or msg.

Serve with a fried egg and a sprinkle of sesame seeds for garnish. Enjoy.