RCI-ND.004.0006.001
Cambodian Spiced Pork Ball Soup
Cambodian Spiced Pork Ball Soup from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- cellophane (bean thread) noodles1 cupsoaked in cold water for 15 minutes, then cut into 6-inch lengths
- 6 cups
- smoked Ham1/2 cupfinely chopped
- Pork1/2 cupground
- water chestnuts2 Tablespoonsminced
- 1/2 teaspoon
- 1 Tablespoon
Method
1
Soak cellophane noodles in cold water for 15 minutes until softened, then drain and cut into 6-inch lengths using kitchen shears or a knife.
2
Combine ground pork, finely chopped smoked ham, minced water chestnuts, cornstarch, and soy sauce in a bowl, mixing gently with your hands until just incorporated.
3
Shape the pork mixture into 12-16 balls (about the size of walnuts), keeping your hands slightly damp to prevent sticking.
5 minutes
4
Bring chicken stock to a rolling boil in a large pot over high heat.
5 minutes
5
Carefully drop the pork balls into the boiling stock one at a time, stirring gently to prevent them from sticking together.
6
Return the stock to a boil, then reduce heat to medium and simmer for 8-10 minutes until the pork balls float to the surface and are cooked through.
10 minutes
7
Add the prepared cellophane noodles to the simmering broth and cook for 2-3 minutes, stirring occasionally, until the noodles are tender and heated through.
8
Taste the soup and adjust seasoning with additional soy sauce if needed, then serve hot in individual bowls.