Thai · Dinner
Rice Vermicelli Soup With Pork Balls (Low-Calorie)
Thai rice vermicelli soup built on a light chicken stock brightened with garlic, fish sauce and lime, carrying lean pork balls poached rather than fried. Bean sprouts, scallion and cilantro add crunch and freshness while the broth stays thin and clear, keeping the bowl warming without heaviness.
$4
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
372Calories
30.2gProtein
13.1gFat
36.1gCarbs
5.8gSugar
2.9gFiber
1520mgSodium
112mgChol
4.6gSat Fat
620mgPotassium
65mgCalcium
2.9mgIron
0.9mcgVitamin B12
9mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Mix ground pork with 1 clove garlic, 1 tsp fish sauce, and white pepper until combined; roll into 5-6 small balls.
2
Soak
Cover rice vermicelli with hot water and let stand 8-10 minutes until pliable but firm, then drain.
3
Heat
Warm vegetable oil in a pot over medium heat, add remaining garlic, and sauté 30 seconds until golden and fragrant.
4
Heat
Pour in stock, bring to a gentle simmer over medium heat for 3 minutes. Drop in pork balls and poach over medium-low heat for 6-7 minutes until they float and are firm.
5
Heat
Stir in fish sauce and sugar, add drained noodles and bean sprouts, and simmer 1-2 minutes until noodles are tender.
6
Plate
Ladle soup into a bowl, scatter scallion and cilantro over top, and serve with lime wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g lean ground pork
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fish sauce (for the pork balls)
- 1/2 tsp1/2 tsp white pepper
- 2.8 oz40g, about 1/3 cup dry rice vermicelli noodles
- 3 cups720ml low-sodium chicken stock
- 2 tbsp2 tbsp fish sauce (for the broth)
- 1 tsp1 tsp sugar
- 1 cup70g bean sprouts
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 11 lime, cut into a wedge
- 2 tsp2 tsp vegetable oil
