Vietnamese Pork Ball Soup

Categories: Ross's, Foreign, Assignment
Yield: 1 servings

500 g Minced pork
Roots of 4 coriander plants
2 Cloves garlic; minced
1 tb Nam pla fish sauce
1 Egg
1 tb Dark soy sauce
2 Spring onions; finely
-chopped
1/2 Head chinese leaf; shredded
1 1/2 l Chicken stock
500 g Fresh egg noodles
Sunflower oil to fry in

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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