This is a classic and comforting Hong Kong style dish featuring bouncy, juicy handcrafted beef balls served with smooth flat rice noodles in a clear, flavorful broth.
## Ingredients
– Handcrafted beef balls (or mushroom pork balls): 3-4 pieces
– Flat rice noodles (Ho Fun): 150-200g
– Pork bone or chicken broth: 500 ml
– Chopped green onions / scallions: As needed
– Fried garlic bits (optional): A pinch
– Salt and white pepper powder: To taste
## Steps
1. **Prepare the Broth**: Bring the pork bone or chicken broth to a boil in a pot. Season with salt and white pepper powder to taste.
2. **Cook the Beef Balls**: Add the beef balls into the broth and simmer over medium-low heat for about 5-7 minutes until they float and are fully cooked.
3. **Blanch the Rice Noodles**: In a separate pot of boiling water, briefly blanch the flat rice noodles for about 30 seconds to 1 minute (be careful not to overcook). Drain well and place them into a serving bowl.
4. **Combine**: Pour the cooked beef balls along with the piping hot broth directly over the rice noodles in the bowl.
5. **Garnish**: Top with chopped green onions and fried garlic bits, and serve hot.