How to make it
Prepare bun rice noodles according to package instructions, rinse and set aside.
In a large bowl, evenly mix the ground pork with marinade, stir hard until sticky.
Form pork mixture into small balls and set aside. Heat pan with cooking oil and stir-fry tomatoes until softened.
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.
Pour the stock on rice noodles and sprinkle with green onion.
Serve with Lee Kum Kee Hoisin Sauce, Sriracha Chili Sauce together with bean sprouts, lime, lettuce and mint leaves.