1 cup cooked rice
1 cup ground pork
1 tablespoon chopped cilantro
1/4 teaspoon ground pepper
1/2 teaspoon salt
3 small garlic cloves, minced
1 egg, beaten
1 tablespoon thinly sliced ginger
1 teaspoon fried garlic
A handful of vermicelli, optional
extra salt and pepper, for the soup
3 tablespoons chopped spring onions
* Prepare the meatballs by mixing the ground pork, egg, chopped cilantro, ground pepper, minced garlic, and a bit of salt; shaping them into several half inch-sized balls.
* Using a large pot, boil 7 cups of water and drop the meatballs. Simmer for 30minutes. Cooked meatballs will float and when they do, let them tenderize. If the soup is lessened, add more water to the same level as before. Add vermicelli and ginger.
* Mix the rice with some broth from the pot of meatballs until it becomes a thin paste-like mixture. Pour the mixture back to the pot. Simmer for 10minutes to make the porridge thick and while stirring occasionally to prevent bottom from burning. Season with salt and pepper. Transfer into a soup bowl and top with spring onions. Serve hot and enjoy!