Pork Ball Soup with Noodles


– 9 oz pork bones
– 2 inch piece fresh ginger, thinly sliced
– 6 scallions, chopped
– 10 1/2 oz shanghai noodles
– 9 oz ground pork
– 2 tbsp fish sauce
– 5 1/2 oz fresh pineapple, cut into small chunks
– 3 1/2 oz bean sprouts, trimmed
– 2 tbsp shredded mint


Place the pork bones, ginger, 1 teaspoon salt, 1 teaspoon pepper and 4 cups water in a saucepan, and bring to a boil. Skim off any scum, add the scallion and simmer for 20 minutes. Remove and discard the bones, then set aside. Cook the noodles in a saucepan of boiling water for 5 minutes. Drain and rinse in cold water. Chop the pork very finely with a cleaver or large knife for 3 minutes or until the meat feels very soft and spongy. Wet your hands and roll 2 teaspoons of pork at a time into small bowls. Return the stock to the heat and bring to a boil. Add the pork balls and cook for 4 minutes. Add the fish sauce and pineapple. Place the noodles in individual soup bowls and ladle the hot stock over them, making sure each bowl has pork balls and pineapple. Scatter the bean sprouts and mint over the soup and serve immediately.

Prep: 25 minutes. Cook: 35 minutes. Serves: 4