Ingredients
- 1 portion wakame seaweed
- 400g minced pork
- 1/2 pack vermicelli noodles, soaked before cooking, or if you have fresh ones, that's great, Udon noodles would work here, too, if you don’t want to mess with vermicelli
- 2-3 cups chopped Napa cabbage
- 1/2 cup cilantro
- salt
- black pepper
- 3 cilantro roots. If you can’t find cilantro roots, just use the stems.
- 4-5 cloves garlic
- chicken stock
- fish sauce
Instructions
1
Prepare the pork balls: smash and mix cilantro roots, garlic, and black pepper together using mortar and pestle or food processor. Mix the paste with minced pork, adding salt and fish sauce to taste. Add one small egg and mix well, kneading till it gets stickier so that you can make nice pork balls.
2
Prepare the soup: use your broth of choice, or boil water and add knorr cube. When boiling, add pork balls, skimming off foam. When the soup is clear, add cabbage, cilantro, soaked vermicelli, and seaweed. Add a bit of pickled garlic brine to taste. Save some cilantro for garnish
3
Garnish with cilantro and fried garlic. A bit of pepper, if you like. Serve as soup or eat with rice!
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Sep 2025
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