Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Water Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup cellophane (bean thread) noodles, soaked in cold water for 15 minutes, then cut into 6-inch lengths
- 6 cups chicken stock
- 1/2 cup smoked ham, finely chopped
- 1/2 cup pork, ground
- 2 Tablespoons water chestnuts, minced
- 1/2 teaspoon cornstarch
- 1 Tablespoon soy sauce
Directions
Boil the stock in a large saucepan and stir in the soaked and cut cellophane noodles.
Reduce heat and simmer for 20 minutes.
Meanwhile, mix together the minced ham, pork, and water chestnuts with the cornstarch and soy sauce.
Shape the meat into little balls and drop into the soup. Continue cooking over moderate heat for another 15 minutes.
Taste. If the broth is too concentrated, dilute with a little water.
When ready to serve, ladle into bowls and garnish with scallions.
Arm your guests with any tools they ask for and promise not to laugh as they slurp away.
Category:Cambodian Recipes
Category:Cambodian Soups