Ingredients
200g pork shoulder
5g field mushroom (agaric)
60g uncooked pork paste
10g translucent noodle
200g pig bones
To taste: spring onion, coriander, ground pepper, fish sauce.

Preparation
Wash and mince pork shoulder. Soak translucent noodles and mushroom in water; wash and finely chop. Wash and finely chop spring onion; mix with uncooked pork paste, pork noodles, mushroom, seasoning, ground pepper and fish sauce; shape into meatballs about the size of a lemon, and steam until done.

Wash and cut pig bones into pieces; parboil in a stockpot; quickly scrub the stockpot clean; wash the bones again; return the bones to the pot; pour in water, and simmer; season to taste.

Put the meatballs onto a bowl; pour the broth on top; scatter with finely-chopped coriander and spring onion, and pepper.