Using a pestle and mortar or small
blender, pound or mix together garlic and coriander roots. In a bowl, mix together pork, egg,
fish sauce and pepper, then stir in garlic mixture.
Place noodles in a heatproof sieve
and dip in boiling water for 5 seconds if fresh, about 2 minutes if
dried, until separated. Remove and rinse immediately in
cold running water.
Form pork mixture into
approximately 12 balls. Neatly and evenly wind 3 or 4
strands of noodles around each ball to cover completely.
In a wok, heat oil to 180C
(350F). Using s slotted spoon, lower 4-6
balls into oil and cook for about 3 minutes until golden and pork is
Using a slotted or draining spoon,
transfer to absorbent kitchen paper to drain. Keep warm while cooking remaining
balls. Serve hot with dipping sauce. Garnish with coriander sprig.
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