Noodle Pork Ball Soup Recipe

Ingredients : Serves 4

250 g

5 cm

1 teaspoon

1 teaspoon

1 liter

6

300 g

250 g

2 tablespoon

150 g

100 g

2 tablespoons

Pork bones

Fresh ginger, thinly sliced

Salt

Pepper

Water

Spring onions (scallions), chopped

Shanghai noodles

Minced pork

Nuoc cham sauce

Fresh pineapples, cut into small chunks

Bean sprouts, scraggly ends removed

Shredded fresh mint leaves (for garnishing)

• Place the pork bones, ginger, salt, pepper and water in pan. Bring it to boil. Skim off any scum.

• Add the spring onion (scallion). Simmer for 20 minutes. Remove and discard the bones and set the stock aside.

• Cook the noodles in a pan of boiling water for 5 minutes. Drain and rinse in cold water.

• Chop the minced pork very finely with a cleaver of large knife for 3 minutes or until the meat is soft and spongy. Wet your hands roll 2 teaspoons of minced meat at a time into small balls.

• Return the stock to the heat and bring it to boil.

• Add the pork balls and cook for 4 minutes.

• Add nuoc cham sauce and pineapple.

• Place the noodles in individual soup bowls and ladle the hot stock over them. Make sure each bowl has pork balls and pineapple.

• Scatter the bean sprouts and mint leaves on each bowl.

• Serve immediately.