Recipe from Quintessential Filipino Cooking by Liza Agbanlog, although we modified by cooking the noodles separately. First, using a medium bowl, mix 1 lb minced pork with 1 large egg, then fold in 3 Tbsp flour and 1.5 finely chopped scallions (whites and half the green of 2 scallions). Form into 1-inch meatballs and place on a large plate or cookie sheet (you’ll get about 22-25 meatballs). Second, heat 1 Tbsp neutral vegetable oil in a Dutch oven, then saute 1 chopped medium onion. When fragrant, add 2-3 minced garlic cloves and cook for another minute. Add 8 cups chicken broth (we use 4 cups unsalted and 4 cups hot water mixed with 1 Tbsp Better Than Bouillon chicken). Add 1 Tbsp fish sauce and season with salt and black pepper to taste. Bring to a boil, then gently drop in the pork meatballs. Cover and cook on low-medium for 10-15 mins. Third, separately boil 2 oz thin rice noodles (we used Japanese somen noodles) for 2-3 mins, making sure not to overcook, and then rinse with cold water and drain. To serve, place a serving of the noodles in a bowl, pour over meatballs and broth, and then garnish with green scallions. (June 2019)
Cooking Adventures 