Thai Rice Soup With Pork-Cilantro Meatballs
- 2 large cloves garlic, peeled
- 2 tablespoons finely chopped cilantro roots or stems
- 1/2 teaspoon white peppercorns
- 1 pound ground pork
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- 1 cup jasmine or long-grain rice
- 6 cups light chicken stock (see note)
- 6 to 8 eggs, optional
- Red chile powder (preferably Thai, but ancho or Aleppo will do)
- 1 2-inch piece fresh ginger, peeled and cut into matchsticks
- 2 scallions, white and green parts, finely chopped
- 1/4 cup loosely packed fresh cilantro leaves
- Fish sauce and sriracha, for garnish
- Pound or grind the garlic, cilantro and white pepper together into a coarse paste.
- Transfer to a bowl and add the pork, oyster sauce and soy sauce.
- Mix well, cover and refrigerate at least 1 hour or overnight.
garlic, cilantro roots, white peppercorns, ground pork, oyster sauce, soy sauce, jasmine, light chicken, eggs, red chile powder, fresh ginger, scallions, cilantro, sriracha
Taken from cooking.nytimes.com/recipes/1016651 (may not work)