Ingredients
- 250 g Pork bones
- 5 cm Fresh ginger, thinly sliced
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 liter Water
- 6 Spring onions (scallions), chopped
- 300 g Shanghai noodles
- 250 g Minced pork
- 2 tablespoon Nuoc cham sauce
- 150 g Fresh pineapples, cut into small chunks
- 100 g Bean sprouts, scraggly ends removed
- 2 tablespoons Shredded fresh mint leaves (for garnishing)
Instructions
- Place the pork bones, ginger, salt, pepper and water in pan. Bring it to boil. Skim off any scum.
- Add the spring onion (scallion). Simmer for 20 minutes. Remove and discard the bones and set the stock aside.
- Cook the noodles in a pan of boiling water for 5 minutes. Drain and rinse in cold water.
- Chop the minced pork very finely with a cleaver of large knife for 3 minutes or until the meat is soft and spongy. Wet your hands roll 2 teaspoons of minced meat at a time into small balls.
- Return the stock to the heat and bring it to boil.
- Add the pork balls and cook for 4 minutes.
- Add nuoc cham sauce and pineapple.
- Place the noodles in individual soup bowls and ladle the hot stock over them. Make sure each bowl has pork balls and pineapple.
- Scatter the bean sprouts and mint leaves on each bowl.
- Serve immediately.
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Do you have a better Noodle Pork Ball Soup recipe?