Ingredients :
  • 200g pork ribs
  • 300g minced lean pork
  • 20 dried black mushrooms
  • A fragrant dried mushrooms
  • 100g mung noodles mushroom
  • 1 stick of lemongrass
  • 1 teaspoon soy sauce
  • 4 cloves garlic, finely chopped
  • 1 tablespoon potato starch
  • 6 sprigs of cilantro, finely chopped
  • Vegetable oil
  • Salt and pepper
Method:
  1. Bring to a boil 1.5 liters of water in a large pot and add the pork, cut into small pieces and lemongrass cut into three sections and split lengthwise. Simmer 30-40min until meat is tender.
  2. Soak mushrooms in hot water until softened then drain and remove any stems.
  3. Cut black mushrooms into pieces  of about 1cm and the fragrant mushroom into thin strips.
  4. Soak vermicelli in water 510 minutes, then drain and chop coarsely.
  5. Fry chopped garlic with 34 tablespoons vegetable oil until a nice brown color.
  6. Drain on paper towels.
  7. Make little meatballs with pork meat mixed with potato starch and 1 teaspoon of salt.
  8. Add meatballs and fragrant mushroom strips in the garlic cooking pot until the meat becomes tender.
  9. transfer to the larger cooking pot
  10. Cook meatballs for 3-5 minutes over medium heat.
  11. Add black mushrooms and vermicelli. Cook for 2 minutes.
  12. Add salt and soy sauce.
  13. Serve in small bowls. Season with pepper and sprinkle with fried garlic and cilantro.