Prep 10 min·Cook 15 min

1. 1You're here
   Step 1.

   Soak the glass noodles in warm water for 10 minutes, then drain and snip into shorter lengths with scissors.

   50 g Mung bean glass noodles

   10 min
2. 2
   Step 2.

   Mix the pork mince with the garlic, coriander stems, white pepper and soy sauce, then stir hard in one direction for 1 minute until sticky.

   250 g Pork mince4 cloves Garlic, very finely chopped1 tbsp Coriander stems (and roots if you have them), very finely chopped½ tsp White pepper1 tbsp Light soy sauce

   Wok-chan's tip鑊仔貼士

   Stirring until sticky gives springy meatballs that don't fall apart in the soup.
3. 3
   Step 3.

   Bring the stock to the boil in a large pot with the thick stem parts of the Chinese leaf, then lower to a simmer.

   1200 ml Chicken stock (or water and 1 stock cube)200 g Chinese leaf, in 3 cm pieces

   Boil / blanch
4. 4
   Step 4.

   With wet hands or two teaspoons, drop small balls of the pork into the simmering stock. Cook for 5 minutes, until they float and are cooked through.

   250 g Pork mince1200 ml Chicken stock (or water and 1 stock cube)

   5 minBoil / blanch
5. 5
   Step 5.

   Add the cabbage leaves, tofu and glass noodles and simmer gently for 2–3 minutes.

   200 g Chinese leaf, in 3 cm pieces300 g Silken tofu (or egg tofu), cubed50 g Mung bean glass noodles

   3 minBoil / blanch

   Wok-chan's tip鑊仔貼士

   Stir gently or the silken tofu will break into crumbs.
6. 6
   Step 6.

   Season with fish sauce, soy sauce and sugar. Serve topped with spring onions, coriander and fried shallots.

   1½ tbsp Fish sauce1 tsp Light soy sauce½ tsp Sugar2 stalks Spring onions, sliced1 tbsp Coriander leaves1 tbsp Crispy fried shallots or garlic, to serve