Ingredients

• 1 lb (450 g) lean ground pork
• 2 green onions, finely chopped, plus more for garnish
• 1 egg, beaten
• 3 tbsp (25 g) all-purpose flour
• Salt and freshly ground black pepper
• 1 tbsp (15 ml) olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 8 cups (1.9 L) chicken broth
• 1 tbsp (15 ml) fish sauce
• 2 oz (57 g) misua noodles, Japanese somen noodles, capellini noodles or angel hair pasta

Instructions

1. In a large bowl, combine the pork, green onions, egg and flour. Season with salt and pepper. Mix together well, then form into 1-inch (2.5-cm) meatballs. Set aside.
2. Heat the oil in a pot over medium-high heat. Add the garlic and onion. Sauté until the onion begins to soften, about 2 minutes.
3. Add the broth and fish sauce, and bring to a boil. Drop the meatballs into the boiling broth and simmer for 10 to 15 minutes, or until the meatballs are cooked. Add the misua noodles and cook until soft, about 3 minutes. Season with fish sauce (or salt) and pepper, to taste.
4. Garnish with the chopped green onions. Serve hot.