| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Soup | 4 | Servings |
INGREDIENTS
| 2 | oz | Vermicelli |
| 1/2 | lb | Slightly fat pork |
| 1 | Scallion | |
| 1 | ts | Cornstarch |
| 1/2 | ts | Salt |
| 2 | tb | Water |
| 4 | c | Water |
| 6 | c | Stock (see recipe) |
| 1 | ts | Soy sauce |
| 1/2 | ts | Salt |
INSTRUCTIONS
1. Soak peastarch noodles (vermicelli). Mince or grind pork. Mince scallion. 2. Blend cornstarch, salt and cold water. Mix well with pork and form into walnut-size balls. 3. Bring remaining water to a rolling boil. Drop porkballs in one at a time. Reduce heat and simmer, covered, 5 minutes. Drain, discarding liquid. 4. Bring stock to a boil. Add porkballs and soaked vermicelli and simmer, covered, 5 minutes. 5. Add scallion, soy sauce and remaining salt. Simmer 1 to 2 minutes more. VARIATION: For the pork, substitute beef. Simmer only 2 minutes in step 3. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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