Many thanks to Charles Fortner for entrusting me with this recipe.
FOR NOODLES:
Soften 1/4 lb rice noodles by pouring ~6cups boiling water over them and soaking until pliable, about 15 minutes. Separate any clumps with your fingers, drain, and set aside.
FOR THE MEATBALLS:
Combine, taste test, and chill:
½ lb. ground pork, chilled
3 T. scallions, minced (white and
green part)
2 T. chopped fresh cilantro
1 T. fresh ginger, peeled, minced
1 T. garlic, minced (about 2 cloves)
1 T. soy sauce
1 t. chili garlic / sriracha sauce
1/4 t. salt
1/4 t. pepper
For the meatballs, gently mix all ingredients in a small bowl taste and adjust seasonings if necessary. Chill until ready to use. You can do this ahead of time, even the day prior to assembling the soup.
FOR THE SOUP:
Bring to a simmer:
6 cups chicken stock,
2 T. soy sauce
1 T. fresh ginger, peeled, minced
1 T. garlic, minced (about 2 cloves)
1 T. sugar
1 t. chili garlic sauce
1 t. fish sauce
In large saucepan, simmer chicken stock, soy sauce, ginger, garlic, sugar,
chili garlic sauce, and fish sauce.
Add the meatball mixture to the simmering broth in small teaspoonfuls. Simmer just until meatballs are cooked (they’ll float when nearly done).
Switch-off the heat and add:
1 cup napa cabbage, cut into 1″ ribbons
½ cup carrot, peeled, julienned
1 T. fresh lemon juice
½ t. dark sesame oil
Distribute noodles amongst the bowls and ladle on the soup!, Garnish with scallions cut on the bias. (Crossways, at a slant–it’s the Asian way!)
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