Description
A classic soup featuring elastic pork meatballs called 'Gong Wan' in a clear broth made from daikon or bones. The most frequently ordered soup at Taiwanese noodle and Xiaochi shops.
Restaurants serving Pork Meatball Soup
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork meatballs(Gong Wan)
- Daikon radish
- Celery
- White pepper
- Sesame oil
Instructions
- [Authentic Recipe]
- [Meatballs] Prepare elastic pork balls made by pounding meat (Hsinchu Gong Wan is famous).
- Boil a clear pork or chicken bone broth (Qingtang).
- Add sliced, soft-boiled daikon to the broth.
- Toss in the meatballs and simmer for a few mins until puffed and hot.
- [Crucial Finish] Put salt, white pepper, sesame oil, and 'minced celery' at the bottom of a bowl.
- Pour the hot soup and balls in to release the celery aroma instantly.
Learn more Spice, substitutes, tips
Key spices
Refreshing celery and white pepper
Substitutes at Japanese supermarkets
Store-bought pork balls (less elastic)
Pairing
Lu Rou Fan or Fried Rice Noodles
Trivia
[For Everyone] 'Gong' comes from the Taiwanese word for 'pounding' meat with a mallet. Hsinchu meatballs are famous for their extra bounce due to being wind-dried. A foolproof choice at any Taiwanese eatery.
Eating tips & etiquette
[Unique Eating] Since the balls are very firm and bouncy, skewer one with a chopstick, bite in, and enjoy the meat juice bursting from inside!
Allergen
Pork, (Caution: Celery allergy)