Noodle Pork Ball Soup
Similar recipes: Meat, Rice and Noodles, Soups
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250 g Pork bones
5 cm Fresh ginger, thinly sliced
1 teaspoon Salt
1 teaspoon Pepper
1 liter Water
6 Spring onions (scallions), chopped
300 g Shanghai noodles
250 g Minced pork
2 tablespoon Nuoc cham sauce
150 g Fresh pineapples, cut into small chunks
100 g Bean sprouts, scraggly ends removed
2 tablespoons Shredded fresh mint leaves (for garnishing)
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.
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