Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
55 min
40 min
15 min
10 servings



To make cilantro paste, puree first six ingredients in a mortar and pestle, or blender, until a fine paste is formed. You can also do this by hand by first chopping all ingredients, except fish sauce, together on a board to form a paste. Then mix with fish sauce in a small bowl. Set aside.

Follow directions on packages for reconstituting cellophane noodles and dried mushrooms, if necessary. Noodles usually need to soak in warm water for about 15 minutes; mushrooms about 30 minutes.

While ingredients are soaking, make dumplings by combining ground pork, fish sauce, garlic, and cornstarch in a bowl. With your hands, form small meatballs, about the size of hazelnuts. Set aside.

When noodles and mushrooms are finished soaking, drain. Remove and discard the tough stems and slice mushrooms into julienne strips. Cut noodles into 2 by 3 inch lengths.

Place all ingredients near stove and bring chicken stock to a boil in a large stockpot. Reduce heat to a simmer and add pork balls, mushrooms, and noodles. Cook, uncovered, until pork is done, about 10 minutes. Stir in paste and adjust seasonings with pepper and fish sauce. Ladle into serving bowls, sprinkle with sliced scallions and cilantro leaves, and serve immediately.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Thai Chicken Soup

Recipe courtesy of Food Network Kitchen

Red Thai Curry Chicken Soup

Recipe courtesy of Food Network Kitchen

Hot and Sour Thai Soup: Tom Yum Goong

Recipe courtesy of Tyler Florence

Apple Dumplings

Recipe courtesy of Ree Drummond

Vegetarian Steamed Dumplings

Recipe courtesy of Alton Brown

Thai Lettuce Wraps

Recipe courtesy of Ree Drummond

Chicken and Dumplings

Recipe courtesy of Ree Drummond

Minestrone Soup

Recipe courtesy of Ellie Krieger

Chicken and Dumplings

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories