For the Soup:
2 green onions, thinly sliced, including the green
8 ounce ground pork
1 tablespoon chopped garlic
4 cups soup stock
2 ounce wunsen (cellophane noodles)
1/4 cup fish sauce
1 cup sliced phak bung (swamp cabbage,
substitute cabbage or kale)
1/4 cup phak chi (cilantro including root), chopped
1 teaspoon prik Thai (black pepper)
For the marinade:
1 tablespoon fish sauce
1 tablespoon Maggi sauce
1 tablespoon minced garlic
1 teaspoon prik Thai (black pepper)
1 teaspoon rice flour (or cornstarch)
Mix the marinade ingredients, mix with the ground pork, and make the pork into small meat balls, then set aside and leave to rest for 3 or 4 hours. Soak the noodles in warm water for 15 minutes. Drain. Bring the stock to a boil and add all the ingredients except the noodles. Boil until the meatballs are cooked through (when they will float).
Remove from the heat, pour into a serving bowl and add the noodles. The immersion in the near boiling soup is enough to cook the noodles).
Serve with the usual Thai table condiments: nam pla prik, prik dong, sugar, prik pon (ground chilies), and ground peanuts.