Cilantro Paste:
½ bunch fresh cilantro (stems removed)
½ tbsp brown sugar
½ tbsp grated ginger
1 tsp black pepper
1 tsp pureed garlic
1 tbsp fish sauce
meat paste:
1 bundle bean threads (tang hoon)
300 g ground pork
1 tbsp fish sauce
1 tsp pureed garlic
1 tbsp cornstarch
1 packet wonton wrappers
10 cups chicken stock
1 stalk lemongrass (sliced, chopped; bulb and tough outer leaves removed)
3-5 shitake mushrooms (sliced)
1 scallion (thinly sliced)
½ bunch cilantro (leaves only)
Ladle into serving bowls, sprinkle with sliced scallions and cilantro leaves.