Difference between revisions of "Cambodian Spiced Pork Ball Soup"
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# Boil the stock in a large saucepan and stir in the soaked and cut [[bean threads|cellophane noodles]]. | # Boil the stock in a large saucepan and stir in the soaked and cut [[bean threads|cellophane noodles]]. | ||
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[[Category:Bean thread Recipes]] | [[Category:Bean thread Recipes]] | ||
[[Category:Cambodian cuisine]] | [[Category:Cambodian cuisine]] | ||
| − | [[Category:Cambodian | + | [[Category:Cambodian cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Chestnut Recipes]] | [[Category:Chestnut Recipes]] | ||
| − | [[Category:Broth | + | [[Category:Broth Recipes]] |
[[Category:Ham Recipes]] | [[Category:Ham Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
Latest revision as of 09:55, 15 July 2012
Description
Ingredients
- 1 cup cellophane (bean thread) noodles, soaked in cold water for 15 minutes, then cut into 6-inch lengths
- 6 cups chicken stock
- 1/2 cup smoked Ham, finely chopped
- 1/2 cup Pork, ground
- 2 Tablespoons water chestnuts, minced
- 1/2 teaspoon cornstarch
- 1 Tablespoon soy sauce
Procedures
- Boil the stock in a large saucepan and stir in the soaked and cut cellophane noodles.
- Reduce heat and simmer for 20 minutes.
- Meanwhile, mix together the minced Ham, Pork, and water chestnuts with the cornstarch and soy sauce.
- Shape the meat into little balls and drop into the soup. Continue cooking over moderate heat for another 15 minutes.
- Taste. If the broth is too concentrated, dilute with a little water.
- When ready to serve, ladle into bowls and garnish with scallions.
- Arm your guests with any tools they ask for and promise not to laugh as they slurp away.
