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.
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.