Process the meatball ingredients batch by batch in a food processor until smooth.
Wet your hands to prevent the mixture from sticking to your fingers, and roll the mixture into balls small enough to fit onto a soup spoon as a rule.
Bring the 2L of water to the boil in a large pot and add the fish sauce
Add half of the meatballs and simmer, uncovered for about 5 minutes or until they are cooked through, remove from the pan and set aside while you poach the second batch.
Use a soup ladel to skim any skum off the top of the broth to ensure that you have a clear broth.
Once the second batch is cooked add the first batch of meatballs with it, also adding the Sambal Oelek, sesame oil and garlic and cook for a further 5 minutes.
Season to taste.
Serve topped with the chopped spring onions and a little chopped fresh red chilli.
Reprinted with permission of JaniceTripepi. To see more recipes, click here.