Ingredients

  • 1 pack Flamingo Pork Meat Paste
  • 8oz. Quê Hương Chao Ching Rice Stick
  • 1 pack Great Wall Pork Meat Balls, sliced in half
  • Several juliennes of Great Wall Pork Meat Loaf(Adjust to your taste)
  • Several slices of Great Wall Fried Pork Patty(Adjust to your taste)
  • 1 lb pork neck bone
  • 2 pcs dried squid
  • 2 large red onions, cut into half
  • 1 tsp. black peppercorns
  • 1 thumb sized ginger, sliced thinly
  • 1 tsp. white pepper powder
  • 1 tsp. peppercorns
  • 1 pinch of salt
  • 8 pcs mushrooms
  • 2 stalks green onion, chopped
  • 2 cups bean sprouts
  • 1 tsp. crispy fried garlic
  • 1 small bunch of cilantro, chopped
  • fish sauce
  • freshly ground black pepper

Directions

  1. In the pot place pork neck bones and water just enough to cover the bones, heat it to boiling then wait until scum rises to the top. Turn heat off and drain. Rinse pork neck bones with running water then put it back in the pot.
  2. Add slices of ginger, peppercorn and ½ tsp. black peppercorns. Pour water into the pot just enough to cover everything. Bring to a boil and simmer for 1½ hr.
  3. Cute the Wood’s ears to julienne. Mixed well with Pork Meat Paste.
  4. Add enough water into the pot heat to boiling. Shape the mixed pork paste to balls shape and put in the water.
  5. Gently stir the meatballs, boiling them about 6 minutes, untill the meat balls float. Fish them out and set aside.
  6. Remove the pork neck bones and completely debone, place the bones back into the pot add wood’s ear pork paste balls, pork meat ball, dried squidand, mushrooms, onions and ½ tsp. black peppercorns, continue boiling for 30 minutes.
  7. Turn heat off; fish out the pork meat paste balls, pork meat balls and mushrooms. Slices the mushrooms set aside.
  8. Place the soup on low heat until ready to serve, season with fish sauce, salt and freshly ground black pepper.
  9. Cut Great Wall Pork Meat Loaf into juliennes. Cut Great Wall Fried Pork Patty into slices. Set aside.
  10. In a bowl add cooked noodles and top with thinly sliced pork, pork meatballs and mushrooms.
  11. In a bowl add cooked noodles and top with wood’s ear pork paste balls, pork meat balls, pork meat loaf, fired pork patty and mushrooms.
  12. Pour hot soup on top then garnish with crispy fried garlic and green onions. Serve with raw bean sprouts to put on top while soup is piping hot.

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