2 oz. vermicelli
1 lb. ground pork
1 scallion, chopped fine
1 egg
1 tsp. salt
1 1/2 tsp. cornstarch
1 tbsp. sherry
1 tbsp. light soy sauce
2 c. oil for deep frying
6 c. chicken stock
1 tbsp. sesame seed oil
1 scallion, chopped into 1" pieces

1. Soften vermicelli in boiling water for 20 minutes. Drain. Cut into 4 inch lengths. Set aside.

2. Mix pork with scallion, egg, salt, cornstarch, sherry and soy sauce. Beat thoroughly. Shape into balls about the size of walnuts.

3. Heat oil in wok to 400 degrees. (Frying pan is acceptable to use.) Put balls in one at a time. Deep fry 5 minutes. Drain.

4. Bring stock to boil in pot. Add vermicelli and meat balls. Add sesame seed oil and scallion. Boil 1 minute. May be prepared in advance. May be frozen. Reheat before serving.