250 gmcellophane noodles (see note), broken1 litre (4 cups)chicken stock480 gmminced pork4coriander roots, scraped, finely chopped3garlic cloves, finely chopped½ bunchChinese celery, coarsely chopped (see note)60 ml (¼ cup)light soy sauce½ tspfreshly ground white pepper2 tbspcoarsely chopped coriander200 gmsilken tofu, cut into 2cm cubesFried garlic60 ml (¼ cup)vegetable oil4garlic cloves, thinly sliced
For fried garlic, heat oil in a small saucepan over medium heat, add garlic, stir continuously until golden (2-3 minutes), strain through a metal sieve, set oil and garlic aside separately.
Place noodles in a large bowl, pour over boiling water, stand until soft (4-5 minutes), then drain and set aside.
Bring stock to the boil in a large saucepan. Meanwhile, combine pork, coriander root and garlic in a bowl, season to taste, then roll into 20 walnut-sized balls. Add to stock with celery, soy sauce and pepper, simmer until celery is tender and pork is cooked through (2-3 minutes). Season to taste and add coriander.
Divide noodles and tofu among bowls, ladle over soup mixture, sprinkle over fried garlic, drizzle with garlic oil to taste and serve with extra fried garlic to the side.
Note Cellophane noodles, also known as glass or bean thread noodles, are available from the Asian section of supermarkets. Chinese celery is available from Asian greengrocers. If unavailable, substitute 2 celery stalks.
This recipe is from the April 2011 issue of Australian Gourmet Traveller.