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Add a photoServings: 6
Ingredients
- 6 ounce grnd pork
- 2 x scallions, white part only minced
- 1/8 tsp freshly-grnd white pepper
- 1 Tbsp. fish sauce (nuoc mam) plus
- 1 tsp fish sauce (nuoc mam)
- 1 lb taro root
- 1 quart water
- 1 tsp salt
- 1 Tbsp. minced fresh coriander (Chinese parsley)
- 2 x scallion greens minced
Directions
- Combine the pork, scallions, pepper, and 1 tsp. fish sauce and shape into 1-inch meatballs.
- Peel the taro and slice 1/2-inch thick or possibly, if desired, "slice" Vietnamese fashion, that is not really slicing, as follows: after peeling, using a rounded 1-inch measuring spoon, scoop out pcs. (This is similar to using a melon baller, except which the pcs are shallower in depth and wider over all.)
- Bring the water to a boil. Drop in the meatballs and taro and cook at a boil for 15 min. After 15 min, test to make certain the taro is soft; if not, cook a few min more.
- When the taro is ready, add in 1 Tbsp. fish sauce and 1 tsp. salt to the soup. Sprinkle with the coriander and scallion greens and serve with rice.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 82 | |
| Calories from Fat 56 | 68% |
| Total Fat 6.17g | 8% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 720mg | 30% |
| Potassium 130mg | 4% |
| Total Carbs 1.31g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.37g | 0% |
| Protein 5.27g | 8% |
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