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Cilantro Pork Udon with Kaffir Lime Broth

This is the sort of pan-Asian recipe a predominately Norther Euro-American comes up with when trying to incorporate all the delicious learning from her Chinese, Japanese and Cambodian friends into a single simple recipe. What I love most about this is that the kids can each build their own bowl. It’s super fast to make with a bright fresh flavor from the raw veggies, herbs and lime. I learned about the use of cilantro stems in meatballs and dumplings from a Cambodian friend. It blew my mind I had mostly been discarding those crunchy tasty bits for years!


1 lb ground Pork

2 Tablespoons finely chopped Cilantro stems

2 cloves minced Garlic

1 Tablespoon Oyster Sauce

1 teaspoon Soy Sauce

1/2 teaspoon Marash Chile Flake or other Red Chile Flake

1/2 teaspoon ground White Pepper

2-6 Carrots, depending on size, peeled and finely sliced

1/4-1/2 head of Cabbage finely shredded

1/4 Red Onion finely sliced

1-4 Serrano Peppers finely sliced

4-8 Mint leaves

4-8 Basil leaves

2-4 Limes cut into wedges

4 bundles dry Udon noodles

4 teaspoons Chicken Powder

1 cups Water

4-10 Kaffir Lime Leaves


  • Mix pork, cilantro, garlic, oyster sauce, soy sauce, chile flake, and pepper.

  • Shape pork mixture into small meatballs (24-28).

  • Prepare Udon noodles per package directions and rinse with cold water.

  • Divide noodles among 4 large Ramen style bowls.

  • Layer on top of noodles carrots, cabbage, onion, peppers, mint and basil. This part each person can do themselves to their own taste.

  • Bring water, chicken powder and Kaffir lime leaves to a gentle boil.

  • One at a time, gently drop meatballs into the broth. Adding slowly, one at a time ensures that they do not stick together.

  • Gently boil until meatballs are cooked. This should only take about 4 minutes. Meatballs will float when cooked through.

  • Divide meatballs between soup bowls and ladle broth over all to fill bowl.

  • Serve with lime wedges, for a fresh squeeze into the soup.

Makes approximately 4 servings

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