INGREDIENTS

INSTRUCTIONS

Rinse rice 2 or 3 times. Soak overnight. Mince green onions and water
chestnuts. Mix with ground pork, soy sauce and salt.
Bring stock and rice to a boil. Turn heat down and simmer for 2-3 hours or
until the rice breaks down completely and the soup becomes thick and
creamy. Turn heat up and add ground pork mixture, shaping 1 tsp at a time
into a small ball and dropping it into the soup. Cook for 5 minutes or
until pork balls are done. Correct seasoning. Serve in individual soup
bowls. Pass the condiments around for each person to choose his or her
favourite toppings. I like Nam-Yuey in mine!
You can make this ahead of time and reheat.
You can also use chicken slices, ground beef, beef slices, fish filets or
ham slices. A roast chicken or turkey carcass is excellent for making the
stock. Just cook the carcass, rice and water together. Take out the
carcass when the soup is done. I add Duck Liver Sausage bits!
Condiments which you can use:
Sesame oil, White Pepper, Green Onions, Chinese Parsley (cilantro), tea
melon (sweet cucumber), Szechwan turnips, chopped peanuts, Deep Fried
Devils (Yao Ja Guai, which are small fried bread sticks), NAM-YUEY!
From "Dim Sum", by Rhoda Yee. Posted by James Lor.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip

A Message from our Provider:

“Jesus: Because only the best will do”