This gorgeous broth of sauces and spices will keep you warm on a cold winter's night. 


  • 120 gms minced pork

  • 6 chinese cabbage leaves, finely sliced

  • 1 cup bean shoots

  • 2 tbs coriander, roughly chopped

  • 5 garlic chives, finely chopped

  • 3 spring onions, finely sliced

  • 1/2 tsp fish sauce

  • 3 tbs light soy sauce

  • 1/2 tsp sesame oil

  • 1 knob ginger, grated

  • 3 eggs

  • 1 1/2 cups chicken stock

  • salt & pepper

  • To serve

  • spring onion, shredded

  • deep fried shallots

  • coriander leaves

  • 1 fresh red chilli, deseeded & finely sliced

  • method


  • 1.

    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.

  • 2.

    Gently toss until combined. Set aside.

  • 3.

    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.

  • 4.

    Divide the mixture into 10 small balls.

  • 5.

    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.

  • 6.

    Carefully arrange the pork balls on top of the eggs, being careful not to break the

  • 7.


  • 8.

    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.

  • 9.

    Carefully remove the bowl from the steamer, sprinkle with the shredded spring onion, deep fried shallots, coriander leaves and chilli.

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