Cambodian Spiced Pork Ball Soup - Khao Poun

Ingredients:

1 cup Cellophane (bean thread) noodles

6 cup Chicken stock

1/2 cup Smoked ham, finely chopped

1/2 cup Ground pork

2 tbsp Water chestnuts, minced

1/2 tsp Cornstarch

1 tbsp Soy sauce

2 tbsp Green onions, minced-for garnish

Cooking Instructions:

Soak the cellophane (bean thread) noodles in cold water for 15 minutes, then cut into 6" lengths. 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 and if the broth is too concentrated, dilute with a little water. When ready to serve, ladle into bowls and garnish with green onions. Serve hot as a first course.

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