|500 grams||Minced pork|
|Roots of 4 coriander plants|
|2||Cloves garlic; minced|
|1 tablespoon||Nam pla fish sauce|
|1 tablespoon||Dark soy sauce|
|2||Spring onions; finely chopped|
|½||Head chinese leaf; shredded|
|1½ litre||Chicken stock|
|500 grams||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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