Thai Clear Vermicelli Soup with Meat Balls

Recipe adpated from my Thai friend Lan

Serves 4

Preparation & Cooking Time: 30 minutes

Ingredients:
- 400g minced pork
- 125g oyster mushrooms (optional)
- 1 cup glass vermicelli, soaked and shortened
- 4-5 stalks of coriander
- 2 cloves garlic
- Peppter
- 2 carrots cut into slices
- 4-5 leaves of Chinese cabbage, sliced
- 1/4 tsp salt
- 2 tsp Thai fish sauce
- 2 TBS soy sauce
- 3 spring onions chopped
- 1 TBS crispy fried garlic (optional)

Directions:
1. Grind coriander and garlic in a baby blender.

2. In a mixing bowl, add minced pork, glass vermicelli, ground coriander and garlic, fish sauce, salt and pepper and mix well, then make into round balls.

3. Bring the water or stock to a boil.

4. Add carrots and port until cooked. Then add Chinese cabbage, soy sauce, salt and add spring onions, remove from heat and sprinkle with crisp-fried garlic and serve :-)

The Chinese Sesame Dipping Sauce/Den Klassiske Kinesiske Sesam Sauce/中式芝麻酱[Zhōng shì zhī ma jiàng]

Recipe from Sandy Zhang Tongxin

Preparation and cooking time: 7 minutes

Ingredients:
- 1 TBS Chinese sesame paste
- 1 TBS of light soya sauce
- 1 tsp of dark Chinese glutinous rice vinegar
- A handful of Chinese corriander leaves - washed and diced (optional)

Directions:
Mix and stir all the ingredients together. Serve on the side as a dip for steamboat or over steam vegetables as a main dish.

For babies:
Oops, this is only a delight for adults. Too salty for babies.