125 g Lean pork, finely chopped
1/2 teaspoon Pepper
1 clove Garlic, crushed and finely chopped
1/2 teaspoon Shallots, finely chopped
1/2 Small red chili, finely chopped
1 tablespoon Nuoc cham sauce
1 liter Vegetable stock or chicken stock
1 head Bok Choi, finely sliced
1 block Firm tofu, cubed
1 sprig Coriander (cilantro) leaves, for garnishing

Put the pork, pepper, garlic, shallot, chili and nuoc cham sauce into a small food processor. Process until smooth, then form the mixture into 8 small balls. Bring the stock to a simmer, add the meatballs. Cook for about 10 minutes. Add the bok choi. Cook for another 5 minutes. Add the tofu cubes and warm through. Garnish the soup with coriander leaves and serve hot.