Ingredients

3 pps
  1. 400g, minced pork
  2. 2 tbsps corn flour
  3. 1/2 tsp pepper
  4. 2 tsps soy sauce
  5. 1 tbsp ginger, small diced
  6. 2 tbsps onions, small diced
  7. 6eggs
  8. A pinch of salt
  9. Shiitake tofu
  10. A hand-full of dried seaweed
  11. Spring onions, cut into small pieces

Cooking Instructions

  1. 1

    Mix the minced pork with ginger, onion, corn flour, soy sauce, and pepper. Stir until well combined and sticky. Shape the mixture into small bite-sized balls and set aside.

  2. 2

    Beat the eggs with a pinch of salt until well mixed. Heat a non-stick pan over low heat. Pour a thin layer of beaten egg, wait for it to set, then gently roll it into a log shape. Remove and let it cool. Slice into bite-sized rolls.

  3. 3

    In a pot, bring water or stock to a boil. Add soup powder.
    Add the pork balls and cook until done. Do not stir roughly to prevent breaking the meatballs.Add the Serve by placing soup into a bowl, adding pork balls and sliced egg rolls. Garnish with culantro and serve warm and wait until it expands. Season the soup with fish sauce and soy sauce to taste.

  4. 4

    Serve by placing soup into a bowl, adding pork balls and sliced egg rolls. Garnish with spring onions and serve warm.

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Written by

Pakprawee
Pakprawee @pakprawee
on
Thailand
Always cook with love. The joy of the cook is seeing the diners happy and ask for more…
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