VIETNAMESE PORK MEATBALLS with ASIAN NOODLES

Vietnamese Pork Meatballs with Asian Noodles

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)