Porkballs and vermicelli soup

Yield: 4 Servings

Measure Ingredient
2 ounces Vermicelli
½ pounds Slightly fat pork
1 \N 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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