Misua Soup with Meatballs

Here's my take on the classic Misua Soup. I just encountered a small problem with the noodles. I asked my mom to buy Misua noodles and since she's running late and my stomach's growling already. I decided to put Vermicelli (Sotanghon) Noodles. So when my mother arrived, the noodles were already soaked in water and i just cannot put it in the refrigerator. So what i did was, i combined the sotanghon and misua noodles hehehe. It's still delicious, though. :)

Ingredients:

• 3 tbsps of cooking oil
• 4 cloves of crushed garlic
• 2 pcs of red onion, minced
• a tablespoon of fish sauce
• 5 cups of  water
• 1/4 tsp of ground black pepper
• 1 pc chicken or pork cube
• 30 grams of misua noodles

for the meatballs:

• 1/2 kg of lean ground pork
• a bunch of spring onion, minced
• a tsp of rock salt
• 1/2 tsp of ground black pepper

Instruction:

1. In a bowl, combine all the ingredients for the meatballs. Mix until well blended. Divide into 24 pieces, about an inch in diameter. 


2. In a pan, heat oil and fry the meatballs lightly.  Set aside.

3. Saute the garlic until golden brown in the same oil where the meatballs are fried. Add  onion. Pour in the fish sauce.  Add water, ground pepper and chicken cube. Bring to boil.

4. Drop the meatballs. Bring it again to boil with the lid on. Reduce fire to low. Then, simmer for 12 minutes. Add the misua. Cover. Cook until it boils again. Remove from fire. Let it stand for 5 minutes.