Beef meatball noodle soup with gailan

Saute the minced garlic, ginger and diced scallions in the oil over medium-low heat a few minutes until the edges are slightly golden.

Pour in the water, add the meatballs and bring to a boil over medium heat, 5 to 8 minutes.

Trim the lower leaves off the gailan stalks and keep the top ones; use leaves only, since the stems hold more bitterness in soup.

Add the thin rice vermicelli to the boiling water and cook 3 to 5 minutes.

Once the noodles are al dente add all the gailan leaves and cook 10 more seconds, then season with fish sauce.