My sis-in-law introduced me to the fantastic Leon cookbooks a couple of years ago. They are the sort of cookbooks that are a pleasure to flick through or sit down to a serious read. The focus is on food that is healthy, quick to prepare, and with the occasional nod to things like the raw food movement (but without being over-earnest or pretentious). This recipe is from Book 4: Family and Friends.
I picked this recipe partly because it looked like it would convert really well to the Bellini or other thermal cookers – and it did. The only tweak I would make is to reduce the amount of seasoning in the broth. The recipe calls for 1.2L of stock, and 2T each of fish sauce and soy sauce. I’d consider reducing this to 1T each next time. Oh, and I found the meatballs a little peppery, so I’d reduce the peppercorns to 1/2 teaspoon. I’ve left the original amounts in this recipe though so you can decide. And sorry about the pics – it’s not easy to make unbrowned pork meatballs look appetizing under my kitchen downlights. Even instagram filters couldn’t save me. But it does taste much nicer than it looks.
Quick Guay Tiew Nam Moo (pork meatball noodle soup)
- 1 tsp white peppercorns
- 2 fresh coriander roots (chopped in chunks)
- 2 cloves garlic
- pinch salt
- 200g minced pork
- dash of fish sauce
- 100 medium thick rice noodles
- 1 tablespoon vegetable oil
- 1 clove garlic
- 1.2 L stock (chicken or veggie)
- 2 tablespoons light soy sauce
- 2 tablespoons fish sauce
- 100g bean sprouts
- 100g pak choi roughly chopped
- 3 spring onions finely sliced
- handful of fresh coriander leaves, chopped
1. Put rice noodles in a large bowl of water to soak and remove some of the starch.
2. Put peppercorns in the measuring cup of the jug. Start the machine on Sp10 for 1 min. Then pop the measuring cup in (that is, tipping the peppercorns onto the moving blades). This helps to chop small amounts of ingredients that might otherwise sit below the blades.
3. Add garlic, salt, and coriander roots to the jug. Chop on Sp10 for 30 sec. Scrape down.
4. Add the pork mince and fish sauce. Chop on Sp1 for 20 sec (no need to change blades to mixing).
Take out the mince and shape it into 16 meatballs. Put them in the insert basket.
5. Now for the soup. Give the jug a quick rinse, then chop the garlic (sp7 for 7 sec).
6. Add oil and cook on Sp1, ST temp for 2 min.
7. Add stock, soy sauce and fish sauce. Cook on Sp3, ST temp for 4 minutes (n.b. I used stock made with boiling water. If your stock is cooler than this, cook for an extra minute or two).
8. Carefully put insert basket (with the meatballs) in the jug of hot stock. Cook on Sp3, 100 deg for 2 min.
9. Lift out meatballs, and add your drained noodles to the main jug (don’t worry, the blade doesn’t pulverize them). Put the basket with meatballs back in. Add pak choi and beansprouts to the jug (n.b. I didn’t have beansprouts so I used sliced snowpeas instead). Cook on Sp1, 100 deg for 5 minutes.
10. Pour the stock into individual bowls. Fish some noodles out (n.b. it’s easiest to use a spaghetti server to get them out of the jug at this point). Add meatballs and vegies, and top with chopped coriander and spring onions (not in pic because I didn’t have them).