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This gorgeous broth of sauces and spices will keep you warm on a cold winter's night.
In a large soup bowl, add cabbage leaves, bean shoots, coriander, 3 garlic chives, spring onion and ginger. Pour over fish sauce, 2 tbs soy sauce and sesame oil.
Gently toss until combined. Set aside.
Place the minced pork, 1 tsp grated ginger, 2 finely chopped garlic chives, 1 tbs of soy sauce and a pinch of salt and pepper in a bowl & mix together thoroughly.
Divide the mixture into 10 small balls.
Pour over enough stock or water to cover the cabbage mixture. Gently crack the eggs on top. The eggs should over lap a little but should form a single layer.
Carefully arrange the pork balls on top of the eggs, being careful not to break the
Place the bowl in your steamer basket & steam over hot water for 25 to 35 minutes, the pork balls should be cooked through & the egg whites set, whilst the egg yolks should still be slightly runny.
Carefully remove the bowl from the steamer, sprinkle with the shredded spring onion, deep fried shallots, coriander leaves and chilli.
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