Vietnamese Noodle Soup, Pork Meatballs

Words Fail Me.

This is spectacular. It has small steps which are uncomplicated, but when combined you will see that the whole is more than the sum of it’s parts. Probably one of the best meals you will ever learn to cook.
(Makes 8 cups)

SOFTEN IN 6 CUPS BOILING WATER:
¼ lb. rice stick noodles or Ramen noodles
Soften the noodles by pouring boiling water over them and soaking until
pliable, about 15 minutes. Pull apart any clumps with your fingers, drain,
and set aside.FOR THE MEATBALLS—
Combine, taste test, and chill:
½ lb. ground pork, chilled
3 T. scallions, minced (white and
green part)
2 T. chopped fresh cilantro
1 T. fresh ginger, peeled, minced
1 T. garlic, minced (about 2 cloves)
1 T. low-sodium soy sauce
1 t. chili garlic sauce
1/4 t. each kosher salt and pepper
For the meatballs, gently mix all ingredients in a small bowl.
To taste test for seasoning, heat a small nonstick skillet over medium heat and
add a small patty of the meatball mixture. Saute on both sides until cooked
through; taste and adjust seasonings if necessary. Chill until ready to use. You can do this ahead of time, even the day prior to assembling the soup.　
FOR THE SOUP—
Bring to a simmer:
6 cups chicken stock,
2 T. soy sauce
1 T. fresh ginger, peeled, minced
1 T. garlic, minced (about 2 cloves)
1 T. sugar
1 t. chili garlic sauce
1 t. fish sauce
In large saucepan, simmer chicken stock, soy sauce, ginger, garlic, sugar,
chili garlic sauce, and fish sauce. Add, by teaspoon fulls and simmer:
The meatball mixture
Add the meatball mixture to the simmering
broth in small teaspoonfuls. Simmer just until meatballs are
cooked (they'll float when done). Off the heat add:
Softened rice stick noodles
1 cup napa cabbage,
cut into 1" ribbons
½ cup carrot, peeled, julienned
1 T. fresh lemon juice
½ t. dark sesame oil
Off heat, add noodles, cabbage, carrot,
lemon juice, and sesame oil.
Ladle into bowls, garnish with scallions, and serve.
Just before serving garnish with:
1/4 cup scallions cut on the bias (crossways and at a slant-that's the Asian way)

Japanese Tartar Sauce

 

1 cup mayonnaise
2 -3 Tablespoons pickled ginger, chopped
1  Tablespoon soy sauce 
1  teaspoon sesame oil
1  Tablespoon wasabi powder

Mix all the ingredients in a bowl.  Cover with plastic wrap, and leave in fridge for at least an hour, preferably a day, before using.

Sweet and Sour Chicken

The classic American version of the Chinese classic. This one is not battered and deep fried.

1 lb. Boned chicken breast
1 can water chestnuts, sliced
half a green pepper
1 c. fresh snow peas (I use fresh sugar snaps now when I can find them)
4 Tbsp. Oil

Sauce:
half a cup water
half a cup pineapple juice
1/4 c. honey or sugar
1/4 c. wine vinegar
1/4 c. catsup
2 Tbsp. Soy sauce
1/4 tsp. Ginger
2 Tbsp. Cornstarch
1/4 c. water
16 pineapple chunks (canned is traditional but fresh is fine too)

Cut chicken and peppers into 1-inch cubes, set aside. Heat 2 Tbsp. Oil in wok or skillet. Simmer chicken in oil to heat through. Stir fry until opaque. Remove and rinse wok. Add 2 Tbsp. Oil, and stir fry chestnuts for1 minute. Add green pepper and peas, stir fry for 1 minute more. Remove vegetables and rinse wok. In clean wok, combine first 7 ingredients of sauce. Bring to boil, stirring constantly. Dissolve cornstarch in 1/4 c. water and combine. Stir into the hot sauce mixture and heat until thickened. Add pineapple. Pour chicken and vegetables into the sauce. Heat. Serve on a bed of rice.
Serves 4 to 6.