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1
To make cilantro paste, puree first six ingredients in a mortar and pestle, or blender, until a fine paste is formed.
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2
You can also do this by hand by first chopping all ingredients, except fish sauce, together on a board to form a paste.
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3
Then mix with fish sauce in a small bowl.
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4
Set aside.
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5
Follow directions on packages for reconstituting cellophane noodles and dried mushrooms, if necessary.
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6
Noodles usually need to soak in warm water for about 15 minutes; mushrooms about 30 minutes.
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7
While ingredients are soaking, make dumplings by combining ground pork, fish sauce, garlic, and cornstarch in a bowl.
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8
With your hands, form small meatballs, about the size of hazelnuts.
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9
Set aside.
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10
When noodles and mushrooms are finished soaking, drain.
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11
Remove and discard the tough stems and slice mushrooms into julienne strips.
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12
Cut noodles into 2 by 3 inch lengths.
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13
Place all ingredients near stove and bring chicken stock to a boil in a large stockpot.
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14
Reduce heat to a simmer and add pork balls, mushrooms, and noodles.
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15
Cook, uncovered, until pork is done, about 10 minutes.
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16
Stir in paste and adjust seasonings with pepper and fish sauce.
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17
Ladle into serving bowls, sprinkle with sliced scallions and cilantro leaves, and serve immediately.
