Thai · Dinner
Rice Vermicelli Soup With Pork Balls (Gluten-Free)
Ground pork balls seasoned with fish sauce, garlic and white pepper simmer in clear pork broth, then ladle over rice vermicelli with bean sprouts, greens, fried garlic and scallion. Tamari replaces soy sauce for a gluten-free version of this Thai noodle soup, finished with lime and cilantro.
$5
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
478Calories
38.2gProtein
16.1gFat
47.6gCarbs
3.8gSugar
2.3gFiber
2380mgSodium
115mgChol
5.6gSat Fat
680mgPotassium
55mgCalcium
3.1mgIron
0.9mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Mince 2 garlic cloves and slice the scallion. Soak dried rice vermicelli in warm water for 10 minutes until pliable, then drain.
2
Build
Mix ground pork with minced garlic, white pepper and salt. Roll into 4–5 small balls about 1 inch across.
3
Simmer
Bring chicken stock to a low boil over medium-high heat. Add fish sauce and tamari, drop in pork balls, simmer 8–10 minutes until firm and no longer pink inside.
4
Boil
Drop soaked vermicelli into boiling water over high heat for 30–60 seconds until soft and translucent, then drain.
5
Fry
Thinly slice remaining garlic clove. Fry in vegetable oil over medium heat for 1–2 minutes until golden and crisp.
6
Plate
Place vermicelli and bean sprouts in a bowl. Ladle hot broth and pork balls over top. Scatter scallion, cilantro and fried garlic over soup. Serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground pork
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 1/2 tsp1/2 tsp white pepper
- 3.6 oz100g dried rice vermicelli
- 3 1/2 cups824ml chicken stock
- 1 tsp1 tsp tamari
- 1 oz28g bean sprouts
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 2 clove2 clove garlic
- 2 tsp2 tsp vegetable oil
- 11 lime
- 1/2 tsp1/2 tsp salt
