Vietnamese pork ball soup

1 servings

Ingredients

Quantity Ingredient
500 grams Minced pork
Roots of 4 coriander plants
2 Cloves garlic; minced
1 tablespoon Nam pla fish sauce
1 Egg
1 tablespoon Dark soy sauce
2 Spring onions; finely chopped
½ Head chinese leaf; shredded
1½ litre Chicken stock
500 grams Fresh egg noodles
Sunflower oil to fry in

Directions

Mix the first seven ingredients together and form walnut sized balls, flour and shallow fry in the oil. Drain and reserve. Bring the stock to the boil and another pot of salted water. Pour the boiling water over the noodles in a colander over a sink.

In a serving bowl, place the balls, the noodles and the Chinese leaf. Pour the boiling stock over the rest, add a few drops of sesame oil and serve.

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