Back to 4 servings Aromatics 4 cloves garlic, 2 minced for the meatballs, the rest crushed 2 tablespoons cilantro roots or stems, chopped; leaves can replace if roots unavailable 0.5 teaspoon white peppercorns, ground or crushed Meatballs 8 ounces ground pork or chicken, not too lean; dark meat chicken adds flavor 2 teaspoons soy sauce, for the meatballs 1 teaspoon fish sauce, for the meatballs Broth 6 cups chicken stock or water, unsalted stock if you have it; vegetable stock for a vegetarian version 2 tablespoons fish sauce, season the broth; soy sauce for vegetarian 1 tablespoon light soy sauce 0.5 teaspoon sugar Vegetables and noodles 1 medium carrot, julienned or sliced into rounds 4 to 5 shiitake mushrooms, sliced; button or cremini also work 4 cups napa cabbage, chopped into bite-sized pieces 1.4 ounces dried glass noodles (mung bean), soaked in warm water 15-20 minutes until pliable but still with some bite; cut into shorter lengths 8 ounces egg tofu or soft tofu, sliced into rounds or cubed; firm tofu does not work as well Finish 1 teaspoon sesame oil, optional Garnish 3 to 4 stalks green onions, sliced 0.5 cup fresh cilantro leaves 1 lime, cut into wedges
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1 Step 1: Place the glass noodles in a bowl of warm water and let them sit 15-20 minutes, until they bend easily but retain a little chew. Drain well, then snip into shorter strands.2 Step 2: Pound or finely mince the crushed garlic, cilantro roots and white peppercorns into a coarse paste. Set aside 2 minced garlic cloves and 1 tablespoon of the cilantro for the meatballs.3 Step 3: Mix the ground pork with the minced garlic, cilantro, 2 teaspoons soy sauce, 1 teaspoon fish sauce and a few cracks of white pepper. Knead until just combined, then roll into roughly 16-20 bite-sized balls about 3/4 inch across.4 Step 4: Heat 1 tablespoon oil in a pot over medium heat and fry the garlic-cilantro paste for 30-60 seconds until fragrant but not browned.5 Step 5: Add the stock and bring to a gentle simmer, avoiding a rolling boil so the broth stays clear. Season with 2 tablespoons fish sauce, 1 tablespoon light soy sauce and the sugar.6 Step 6: Drop in the meatballs and simmer 5-6 minutes until they float and are cooked through, skimming any foam. The pork must reach 160°F (71°C) and show no pink inside.7 Step 7: Add the carrot and mushrooms and simmer 2-3 minutes until they begin to soften.8 Step 8: Stir in the napa cabbage, egg tofu, and drained noodles. Let everything simmer 2-3 minutes, until the noodles turn tender and the cabbage has wilted yet keeps a bit of crunch.9 Step 9: Turn off the heat, stir in the sesame oil and green onions, and taste. Adjust with more fish sauce or soy sauce as needed.10 Step 10: Ladle into bowls, garnish with cilantro leaves, and serve with lime wedges and steamed rice.getsaucepan.com/r/18d4c918-63fe-57fc-9e30-f76a9d961675
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