For the Soup: 2 green onions, thinly sliced, including the green 8 ounce ground pork 1 tablespoon chopped garlic 4 cups soup stock 2 ounce wunsen (cellophane noodles) ¼ cup fish sauce 1 cup sliced phak bung (swamp cabbage, substitute cabbage or kale) ¼ cup phak chi (cilantro including root), chopped 1 teaspoon prik Thai (black pepper)
For the marinade: 1 tablespoon fish sauce 1 tablespoon Maggi sauce 1 tablespoon minced garlic 1 teaspoon prik Thai (black pepper) 1 teaspoon rice flour (or cornstarch)
Mix the marinade ingredients, mix with the ground pork, and make the pork into small meat balls, then set aside and leave to rest for 3 or 4 hours. Soak the noodles in warm water for 15 minutes. Drain. Bring the stock to a boil and add all the ingredients except the noodles. Boil until the meatballs are cooked through (when they will float).
Remove from the heat, pour into a serving bowl and add the noodles. The immersion in the near boiling soup is enough to cook the noodles).
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