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Dried with Meat balls Tofu Seaweed


Viet Huong "Flying Lion" Fish Sauce      adequate
Pork                                                               about 500g
Bean vermicelli                                            a pack
Tofu                                                               an item
Seaweed                                                        1 pack
Salt                                                                adequate



Viet Huong "Flying Lion" Fish Sauce      2 tsp.
Dried cabbage                                             40g
Brown sugar                                                 2 tsp.
Pepper powder                                            1 tsp.
Cornstarch                                                   1 tsp.
Sesame oil                                                    1 soup spoon
Water                                                            adequate


  1. Suggest that select one-third of seven fat pork has been minced into lean pork, dipped the dried cabbage into the water and minced it, and put the bean vermicelli into the water to soaked until it softens, cut the tofu into pellets for spare.

  2. Put brown sugar, pepper powder, dried cabbage, Viet Huong "Flying Lion" Fish Sauce and the pickled pork to mix and stir it up evenly, then take sesame oil and cornstarch put into it, while added into some water while gentle mix, pickled it about a half hour. this amount can be made into twenty meatballs.

  3. Pinch the meatballs put into boiling water, turn medium fire to cook it until it surfaced.

  4. Added some tofu into and to cook several minutes, then added bean vermicelli and a small amount salt as seasoning, turn off fire then put some Viet Huong "Flying Lion" Fish Sauce to it as flavor.

  5. Finally, put some seaweed into it according to ones taste.

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