Directions

1. In a stock pot, add 1.5 tbsp of cooking oil, 2 Tbsp of minced garlic, 1/2 tbsp of minced ginger, and the diced scallions. Saute over medium-low heat for a few minutes or until the edges of the aromatics are slightly golden.
2. Pour in 5 cups of water or stock, add the beef meatballs, and bring it to a boil over medium heat. You can buy these meatballs in any Asian market. If you don’t have access, click here to learn how to make it from scratch.
3. During this time, you can prepare the Gailan. Trim off a few leaves from the lower part of the Gailan stalk and roughly chop them. We only need the leaves for this recipe; you can save the stems to make Stir Fry Gailan with Chinese Cured Meat. If you don’t have gailan (Chinese broccoli), use spinach, kale, or baby bok choy as a replacement.
4. The soup should come to a boil by now. Add the thin rice vermicelli noodles and cook for 3-5 minutes. If you are using thick rice noodles like these, you will have to pre-soak them until soft before cooking.
5. Once the noodles are cooked to al denta, add all of the gailan (Chinese broccoli) leaves and cook for 10 more seconds.
6. Season the soup with 3 tbsp of fish sauce or to taste. Enjoy!