Thai · Dinner
Thai Noodle Soup With Pork Balls
Thai noodle soup built on a clear pork and chicken stock seasoned with fish sauce, garlic and white pepper, carrying bouncy ground pork balls, rice noodles, bean sprouts and bok choy. Finished with scallion, cilantro, fried garlic and lime, it balances savoury broth against fresh herbs and a citrus lift.
$5
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
478Calories
33.6gProtein
18.1gFat
49.2gCarbs
7.8gSugar
3.1gFiber
2380mgSodium
123mgChol
6.5gSat Fat
780mgPotassium
95mgCalcium
3.4mgIron
1.1mcgVitamin B12
22mgVitamin C
gluten-free
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Mince the garlic. Combine ground pork, garlic, 1 tsp fish sauce and white pepper in a bowl; mix until evenly bound, then roll into 5-6 walnut-sized balls.
2
Simmer
Bring chicken stock and water to a boil over high heat in a small pot, about 4 minutes until steadily bubbling. Lower heat to medium.
3
Poach
Drop pork balls into simmering broth one at a time. Cook 6-7 minutes over medium heat until they float and no longer look pink when cut open.
4
Boil
Cook rice noodles in a separate pot of boiling water over high heat 3-4 minutes until translucent and bendable without snapping. Drain well.
5
Build
Add fish sauce, sugar and salt to broth with pork balls. Add bok choy and simmer 2 minutes. Place noodles and bean sprouts in bowl; ladle broth, pork balls and bok choy over top. Slice scallion and chop cilantro.
6
Plate
Scatter scallion, cilantro and fried garlic over surface. Set lime wedge on rim to squeeze in before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g ground pork
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fish sauce (for the pork balls)
- 1/2 tsp1/2 tsp white pepper
- 2.8 oz80g dry rice noodles
- 3 cups720ml chicken stock
- 1 cup240ml water
- 2 tbsp2 tbsp fish sauce (for the broth)
- 1 tsp1 tsp sugar
- 2/3 cup60g bean sprouts
- 11 small bok choy (about 40g)
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp fried garlic in oil
- 22 lime wedge
- 1/2 tsp1/2 tsp salt
