Description
Chef's note: You can substitute ground chicken, ground beef or raw fish cake to replace the pork if you wish. A great addition to this recipe is some dried rice noodle as it will absorb the flavorful broth.
25 min
4
servings
Ingredients
1/2
lb
ground pork
1
Tbsp
garlic
(chopped)
1
Tbsp
cilantro
(minced, including stems and roots)
2
Tbsp
green onions
(chopped)
1
Tbsp
fish sauce
1
tsp
ground black pepper
6
cup
chicken stock
2
pieces
napa cabbage leaves
(cut into 1" squares)
1
block soft tofu
(cut into 1" squares)
Prep Time:
10 min
Cooking Time:
15 min
Total Time:
25 min
Instructions
Place the ground pork, garlic, cilantro, green onions, fish sauce and black pepper into a bowl and mix well until a sticky mixture is formed. Divide the mixture into 12 portions and roll each portion into a small ball.
Place the chicken stock in a medium sized pot, bring to a quick boil. Once boiling, add in the pork meatballs, napa cabbage and tofu. Simmer for 5 minutes or until the meatballs start to float. Taste the broth, if it needs seasoning, you can add salt to taste.
