Saucey Sauce Pork Balls Noodle Soup

Impress your friends and family with this Vietnamese inspired recipe, Saucey Sauce Pork Balls Noodle Soup. The perfect recipe to warm your Fall and Winter nights.

Ingredients

For the Ginger Pork Balls

100G Pork minced (ground)

¼t White pepper

¼ t Sugar

¼ t Vegetable stock powder

1T Olive oil

1 Shallot, peeled and chopped

1 Spring onion, thinly sliced

For the Soup

15cm piece fresh Ginger, peeled and finely chopped

1L of Vegetable broth

3T Sweet Ginger Saucey Sauce

1T Olive oil

300G Watercress, chopped into 10cm lengths

2 Packs of instant ramen (just noodle)

1 Spring onion, thinly sliced

6 sprigs of fresh cilantro, chopped 1cm length

1 Fresh red chili, chopped (optional)

Method

1. Place the Shallot and Spring Onion in a mixing bowl with the Minced Pork, the White Pepper, the Sugar, Vegetable Stock Powder and Olive Oil. Mix well with a fork for 5 minutes or until it gets soften.

2. Pinch off a small amount of Pork, roll it into a ball and pop it on a plate. Repeat with the remaining mixture.

3. Fill a large saucepan with the Vegetable broth over medium-high heat. Add the chopped Ginger, Saucey Sauce Sweet Ginger & Olive Oil. Add Sea salt and black pepper to taste. When it comes to boil, add the Pork balls and cook them for 2 minutes or until cooked through.

4. Add the Watercress into to the broth and cook for 1 minute or until just wilted. Add the noodles and cook for another 2- 3 minutes, stirring to break up.

5. Divide the soup between bowls, scatter over with Sliced Spring Onion, Cilantro and Chili, and serve immediately.

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