Thai · Dinner
Rice Vermicelli Soup With Pork Balls
Rice vermicelli soup built on a clear pork bone broth, filled with springy pork meatballs, thin rice noodles, bean sprouts and scallion. Seasoned with fish sauce, white pepper and garlic oil, finished with fried shallots and cilantro. A light, savoury Thai bowl eaten as a quick standalone meal.
$5
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
491Calories
32.2gProtein
19.3gFat
48.5gCarbs
5.8gSugar
2.3gFiber
2361mgSodium
115mgChol
6.1gSat Fat
640mgPotassium
56mgCalcium
3.2mgIron
1mcgVitamin B12
6.4mgVitamin C
gluten-free
rich-umami
all-time-classics
gluten-free
Instructions
1
Prep
Soak the rice noodles in room-temperature water for 15 minutes until pliable and white, then drain in a colander.
2
Build
Mix the pork ground with one minced clove garlic, 1 teaspoon fish sauce and white pepper, then roll into 6 small balls about 1 inch across.
3
Sauté
Heat the vegetable oil in a small saucepan over medium heat and fry the remaining minced garlic for 30 seconds until pale gold and fragrant, then set aside as garlic oil.
4
Simmer
Pour the chicken stock into the same saucepan, bring to a gentle simmer over medium heat, drop in the pork balls, cooking 6–8 minutes until they float and are firm.
5
Plate
Ladle the noodles, pork balls and broth into a bowl, then top with bean sprouts, thinly sliced scallion, roughly chopped cilantro, fried shallots and a drizzle of the garlic oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g pork ground, for the pork balls
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fish sauce (for pork balls)
- 1/2 tsp1/2 tsp white pepper, ground
- 3 oz43g, about 1/3 of a standard bundle rice noodles
- 2 1/2 cups600ml chicken stock
- 2 tbsp2 tbsp fish sauce (for broth)
- 1 tsp1 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 1/2 cup50g bean sprouts
- 22 scallion
- 2 tbsp2 tbsp cilantro leaves
- 2 tbsp2 tbsp fried shallots
