Ingredients:
90 g stale bread, crusts removed
500 g ground pork
2 teaspoons chopped coriander ( roots and stems)
chopped coriander leaves ( a good handful)
1 teaspoon five-spice powder
1 teaspoon grated fresh ginger
1 egg whites
3 cups bean sprouts
2 tablespoons sesame oil
9 cups chicken stock
1 small red chilies, finely diced
2 carrots, cut into fine strips
2 stalks celery, cut into fine strips
6 spring onions ( finely sliced into rings)
1 1/2 tablespoons lime juice
3 whole coriander leaves ( for garnish)
Directions:
Cover bread with a little cold water; leave until waters absorbed then squeeze out.
Mix together with the bread the pork, coriander, 5-spice powder, ginger, egg white and 1/4 tsp of salt and pepper.
Roll 1/2 tbs of the mixture into little balls and place on a tray lined with greaseproof paper.
Divide the bean sprouts between the serving bowls.
Combine the sesame oil and stock in a large pan and bring to the boil; then reduce heat. Add the pork balls in batches.
When they float to the top, divide amongst the bowls.
Add chili, carrot, celery and spring onion to the stock; bring to the boil then reduce heat and simmer for 1 minute.
Remove from heat season to taste and add the lime juice.
Ladle into the bowls with the bean sprouts and pork balls and garnish with a few coriander leaves.
Servings: 4-6
Time preparation: 10 min.
Time total: 25 min.