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.