Boil eggs until fully cooked.
Combine ground pork, garlic, onion, spring onion, salt, ground black pepper, egg, potato flour and bread crumbs. Mix and divide to 5 parts.
Get 1 part of the ground pork mixture and flatten to 5-inch wide patty. Place the boiled egg on the center and fold in the meat until you formed a baseball - sized ball. Drench the meatball into the potato flour and deep fry until golden brown. Do the same for the other eggs.
Sauté garlic, onion and tomatoes in oil. Press down the tomatoes using the back of your wooden spoon when tomatoes are tender.
Add bouillon cubes and rice wash. Simmer for 5 minutes.
Add the meatballs, misua, shredded cabbage and simmer until cabbage is soft. Season with fish sauce and black pepper. Garnish with chopped spring onions.
