Chrysanthemum choy is a cultivated edible chrysanthemum, eaten before it blooms. The tough stems are discarded and only the top, tender stems and leaves are eaten. It is available at Oriental groceries.
- 100 g /4 oz minced pork
- 2 1/2 tbsp freshly ground black pepper
- fish sauce
- 1 shallot, peeled and finely chopped
- 1.5 litres chicken stock
- 450 g/1 lb chrysanthemum choy
- 2 spring onions, cut into 5 cm/2 inch lengths
Put the pork in a bowl with a pinch of black pepper, 1 teaspoon fish sauce and the shallot. Mix well, then leaves to stand for about 15 minutes. Shape the mixture into about 24 small balls, using about 1 tbsp for each.Put the stock in a pan and bring to the boil. Add the pork ball and boil for 12 minutes, then add the remaining fish sauce and black pepper to taste.Put the chrysanthemum choy and spring onions (scallions) in a warmed large soup tureen. Pour over the boiling stock and meatballs. Serve hot with rice and fish sauce.