* 250 g Ground Pork * 1 tsp Soy Sauce * 1/2 tsp Black Pepper * 2 tbsp Canola Oil * 3 Garlic Cloves minced * 750 ml Chicken Stock * 100 g Dried Wheat Vermicelli Mee Sua * 2 Eggs * 1 tsp Fish Sauce * 0.5 tsp Sesame Oil * 2 tsp Chinese Cooking Wine * 1 tbsp Fried Shallots garnish * 1 tbsp Spicy Chili Crisp sliced * 1/4 cup Scallions slice
**Instructions**
1. Combine the ground pork, soy sauce, and pepper in a small bowl, then shape into small meatballs, approximately the size of a walnut. 2. Heat the oil in a saucepan. When hot, add the garlic and saute until golden and fragrant. Pour in the chicken stock and bring to a gentle boil. 3. Drop the meatballs into the stock, then add the vermicelli. Simmer until the noodles are soft and the meatballs are cooked through, around 6-8 minutes. 4. Add the eggs, one by one, to poach gently, then season with fish sauce, sesame oil, 5. Garnish with crispy fried shallots, spicy chili crisp and sliced scallions. Serve immediately while hot as the vermicelli absorb liquid quickly.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/mee-sua-miswa-misua-soup-wheat-vermicelli-noodles-recipe/).
**Ingredients**
* 250 g Ground Pork
* 1 tsp Soy Sauce
* 1/2 tsp Black Pepper
* 2 tbsp Canola Oil
* 3 Garlic Cloves minced
* 750 ml Chicken Stock
* 100 g Dried Wheat Vermicelli Mee Sua
* 2 Eggs
* 1 tsp Fish Sauce
* 0.5 tsp Sesame Oil
* 2 tsp Chinese Cooking Wine
* 1 tbsp Fried Shallots garnish
* 1 tbsp Spicy Chili Crisp sliced
* 1/4 cup Scallions slice
**Instructions**
1. Combine the ground pork, soy sauce, and pepper in a small bowl, then shape into small meatballs, approximately the size of a walnut.
2. Heat the oil in a saucepan. When hot, add the garlic and saute until golden and fragrant. Pour in the chicken stock and bring to a gentle boil.
3. Drop the meatballs into the stock, then add the vermicelli. Simmer until the noodles are soft and the meatballs are cooked through, around 6-8 minutes.
4. Add the eggs, one by one, to poach gently, then season with fish sauce, sesame oil,
5. Garnish with crispy fried shallots, spicy chili crisp and sliced scallions. Serve immediately while hot as the vermicelli absorb liquid quickly.