4 cups chicken stock
3 slices ginger, bruised
2 spring onions (scallions), bruised, plus 2 tbsp finely sliced
200g (7 oz) pork mince
2 tsp fish sauce
¼ tsp white pepper
1 tsp fish sauce
¼ tsp ground white pepper
vegetable oil for shallow frying
1/4 cup vegetable oil
6 garlic cloves, roughly chopped
For the garlic oil, place the oil and garlic in a saucepan over medium heat. Cook until garlic is golden, then remove from heat and pour into a heat-proof bowl.
Place the chicken stock, ginger and whole spring onion stems in a saucepan over high heat. Bring to a simmer, then cover with a lid and cook for 20 minutes to infuse the flavours.
To make the omelette, whisk the eggs, fish sauce and pepper in a bowl until just combined. Heat a 1cm depth of oil in a frying pan over high heat. When the oil is hot, pour in the egg mixture. Allow it to bubble and crisp up. Then use a spatula to divide it in half to make it easier to flip the omelette over. When the second side is golden and crispy, transfer to paper towel. Pat off any excess oil with extra paper towel. Then slice into chunks.
Remove the ginger and spring onion from the soup broth. Mix the pork with fish sauce and pepper. Pinch off small amounts of pork and form rough meatballs. Add these to the simmer soup. Also add the omelette chunks. Simmer until the pork balls are cooked through. Season the soup with salt to taste. Top with the sliced spring onion and serve.
- Garlic oil will keep for 1 week at room temperature.