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Recipe Bun Rieu Meat Ball Soup with Noodle

Bun Rieu (Meat Ball Soup with Noodles)

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    15mins

  • Cooking

    20mins

Asian Food Vegetable Rice or Noodle Seafood Pork Dinner Lunch Less Than 60 mins

What You Will Need

Ingredients

  • 8 oz. rice noodles
  • 1/2 lb ground pork
  • 1 Tbsp. cooking oil
  • 2-3 pcs tomatoes, each halved into 4
  • 1 stalk green onion, diced
  • 1/2 cup bean sprouts
  • 1/2 pc. lime
  • 2 oz. lettuce, shredded
  • 1 stalk mint leaves

Marinade

  • 1 1/2 tsp. Lee Kum Kee Fine Shrimp Sauce
  • 3 oz. (2/3 can) minced prawns in spices
  • 1 egg, beaten
  • 1/4 tsp. sugar
  • 1/2 tsp tapioca starch

Seasoning

  • 4 tsp. Lee Kum Kee Chicken Bouillon Powder
  • 3 cups water

Dressing

  • Lee Kum Kee Hoisin Sauce, for serving
  • Lee Kum Kee Sriracha Chili Sauce, for serving

Made with
Lee Kum Kee products

Hoisin Sauce 20 oz, Bottle

Hoisin

Hoisin Sauce
Sriracha Chili Sauce 18 oz (1 lb 2 oz) 510 g, Bottle

Sriracha Sauce

Sriracha Chili Sauce (Non-GMO/ Vegan)
Shrimp Sauce (Finely Ground) 8oz

Other Sauces

Shrimp Sauce (Finely Ground)
ChickenBouillonPowder-8oz

Bouillon

Chicken Bouillon Powder

How to make it

  1. Prepare bun rice noodles according to package instructions, rinse and set aside.
  2. In a large bowl, evenly mix the ground pork with marinade, stir hard until sticky.
  3. Form pork mixture into small balls and set aside. Heat pan with cooking oil and stir-fry tomatoes until softened.
  4. In a pot, add 3 cups of water and 4 tsp. of Lee Kum Kee Chicken Bouillon Powder, bring it to a boil and put in the tomatoes and meat balls, bring to the boil again.  Lower the heat to medium and cook for 10 minutes or until done.
  5. Pour the stock on rice noodles and sprinkle with green onion.
  6. Serve with Lee Kum Kee Hoisin Sauce, Sriracha Chili Sauce together with bean sprouts, lime, lettuce and mint leaves.

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