Porkballs and vermicelli soup
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .