porkballs and vermicelli soup
- Categories
- Soup
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 2 ounces | Vermicelli |
| ½ pounds | Slightly fat pork |
| 1 | Scallion |
| 1 teaspoon | Cornstarch |
| ½ teaspoon | Salt |
| 2 tablespoons | Water |
| 4 cups | Water |
| 6 cups | Stock (see recipe) |
| 1 teaspoon | Soy sauce |
| ½ teaspoon | Salt |
1. Soak peastarch noodles (vermicelli). Mince or grind pork. Mince scallion.
2. Blend cornstarch, salt and cold water. Mix well with pork and form into walnut-size balls.
3. Bring remaining water to a rolling boil. Drop porkballs in one at a time. Reduce heat and simmer, covered, 5 minutes. Drain, discarding liquid.
4. Bring stock to a boil. Add porkballs and soaked vermicelli and simmer, covered, 5 minutes.
5. Add scallion, soy sauce and remaining salt. Simmer 1 to 2 minutes more.
VARIATION: For the pork, substitute beef. Simmer only 2 minutes in step 3.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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