Taiwanese Pork Meatball Rice Vermicelli Soup

Steps

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1. 1
   Prepare all ingredients: cut pork shoulder into strips; cut pork meatballs in a crosshatch pattern for even cooking and better flavor absorption; rehydrate dried mushrooms and slice; trim and cut chives into short pieces; finely chop cilantro.
   ▶ ≈1:36
2. 2
   Heat a wok, add fried shallot crisps, add pork strips and mushrooms, season with half a teaspoon of salt, and sauté until fragrant.
   ▶ ≈2:52
3. 3
   Add 1300 ml of water, cover the wok, and simmer over medium heat for about 3 minutes until the pork is fully cooked.
   ▶ ≈3:25
4. 4
   Add the pork meatballs to the simmering broth before the vermicelli, as they need more time to fully absorb the flavor. Simmer for about 1 minute.
   ▶ ≈3:39
5. 5
   Just before adding the vermicelli, rinse it briefly under water (do not soak), then add to the pot.
   ▶ ≈4:35
6. 6
   After adding the vermicelli, season with 1 teaspoon of salt, then add the chives to let their aroma infuse the broth.
   ▶ ≈4:58
7. 7
   Add half a teaspoon of MSG (optional), taste, and adjust salt if needed.
   ▶ ≈5:10
8. 8
   Once the broth is boiling and the vermicelli is cooked, turn off the heat. Sprinkle with a little white pepper, then finish with cilantro to preserve its fresh aroma and texture. If the soup lacks richness, add a bit more fried shallot crisps.
   ▶ ≈5:22