Nice and easy and quick!
Toast the rice in a dry frypan until it starts to tan, then grind or pound into a coarse powder. In a food processor, combine ground rice with pork, garlic, water chestnuts, salt, sugar, fish sauce and coriander and half the sliced chilli and whiz to a paste. Roll the mixture into 20 walnut-sized balls.
For the soup
Heat the chicken stock, sugar and remaining chilli in a saucepan. Add the pork balls and simmer for 6 minutes, skimming meticulously. Add the vermicelli, fish sauce and lime juice and heat through.
To serve
Scatter with the coriander and mint and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (501g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 533 | ||
Calories from Fat: 201 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.3g | 30 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 74.8mg | 23 % | |
Sodium 1393.3mg | 48 % | |
Potassium 442.6mg | 12 % | |
Total Carbohydrate 57.4g | 17 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 55.2g | ||
Protein 23.4g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 533
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