VIETNAMESE NOODLE SOUP, PORK MEATBALLS

Vietnamese Noodle Soup, Pork Meatball

Words Fail Me.

This is spectacular. It has small steps which are uncomplicated, but when combined you will see that the whole is more than the sum of it’s parts. Probably one of the best meals you will ever learn to cook.

(Makes 8 cups)

SOFTEN IN 6 CUPS BOILING WATER:

¼ lb. rice stick noodles or Ramen noodles

Soften the noodles by pouring boiling water over them and soaking until

pliable, about 15 minutes. Pull apart any clumps with your fingers, drain,

and set aside.FOR THE MEATBALLS—

Combine, taste test, and chill:

½ lb. ground pork, chilled

3 T. scallions, minced (white and

green part)

2 T. chopped fresh cilantro

1 T. fresh ginger, peeled, minced

1 T. garlic, minced (about 2 cloves)

1 T. low-sodium soy sauce

1 t. chili garlic sauce

1/4 t. each kosher salt and pepper

For the meatballs, gently mix all ingredients in a small bowl.

To taste test for seasoning, heat a small nonstick skillet over medium heat and

add a small patty of the meatball mixture. Saute on both sides until cooked

through; taste and adjust seasonings if necessary. Chill until ready to use. You can do this ahead of time, even the day prior to assembling the soup.　

FOR THE SOUP—

Bring to a simmer:

6 cups chicken stock, 

2 T. soy sauce

1 T. fresh ginger, peeled, minced

1 T. garlic, minced (about 2 cloves)

1 T. sugar

1 t. chili garlic sauce

1 t. fish sauce

In large saucepan, simmer chicken stock, soy sauce, ginger, garlic, sugar,

chili garlic sauce, and fish sauce. Add, by teaspoon fulls and simmer:

The meatball mixture

Add the meatball mixture to the simmering

broth in small teaspoonfuls. Simmer just until meatballs are

cooked (they'll float when done). Off the heat add:

Softened rice stick noodles

1 cup napa cabbage,

cut into 1" ribbons

½ cup carrot, peeled, julienned

1 T. fresh lemon juice

½ t. dark sesame oil

Off heat, add noodles, cabbage, carrot,

lemon juice, and sesame oil. 

Ladle into bowls, garnish with scallions, and serve.

Just before serving garnish with:

1/4 cup scallions cut on the bias (crossways and at a slant-that's the Asian way)