Many of my recipes will call for a ground pork filling. This will be the basic seasoned ground pork filling I will use and modify depending on individual dishes. It's very versatile and can be used as egg roll filling, wonton filling or in the many noodle soups Vietnamese cuisine offers!
Ingredients
2 lbs ground pork
1 bundle mung bean thread soaked
2 cups chopped cabbage
1 cups chopped carrots
½ cup chopped red onion
2 clove garlic minced
1 large egg
2 tsp salt
2 tsp sugar
¼ tsp black pepper
1 tsp chicken bullion
Method
Soak mung bean thread in warm water and set aside.
Place ground pork into a large mixing bowl.
Let’s get chopping! I generally use ¼ of a large cabbage in my meat mixture. It measures approximately two cups once chopped.
Chop cabbage, carrots and red onions into small pieces that won’t fall out of the meat mixture. Add chopped pieces to the mixing bowl.
Smash garlic and mince well and add to the mixture.
The mung bean threads should be ready after all the chopping you’ve done! Drain those clear noodle threads and chop into ½ long pieces. Add to the mixing bowl.
Add all remaining ingredients (egg, salt, sugar, black pepper, chicken bullion) to the mixing bowl. Using your hands, mix all ingredients so that they are all well incorporated.
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