Method:

1. Mix the Meatballs:
   In a large bowl, combine the pork mince, onion, apple (remove excess moisture from the grated apple by pressing it firmly in a clean kitchen towel or squeezing it through a fine mesh strainer), rice flour, stock powder, sugar, salt, and white pepper. Mix well with clean hands then roll into 16 meatballs, about 4-5 cm each. Refrigerate while you prepare the sauce.
2. Cook the Garlic and Build the Sauce:
   Heat the oil in a wide, deep pot over medium heat. Add the garlic and sauté for 1-2 minutes until golden and fragrant. Stir in the tomato puree and cook for another 2 minutes to deepen the flavour. Add the fish sauce, tamari soy sauce, chicken stock powder, salt, pepper, and sugar. Stir to combine, then add 1.5 litres of water and bring to a boil.
3. Poach the Meatballs:
   Reduce the heat to a medium simmer. Gently add the chilled meatballs one by one into the simmering sauce, nudging them apart if needed to prevent sticking. Simmer uncovered for 20 minutes.
4. Prepare the Noodles:
   While the meatballs cook, place the rice vermicelli noodles in a large bowl. Cover with boiling water and let sit for 5 minutes. Drain well and divide between serving bowls.
5. Taste, Adjust, and Serve:
   Taste the broth and adjust the seasoning if needed, adding a pinch of salt or a dash of fish sauce for a bolder flavour. Ladle the hot broth and meatballs over the prepared noodles. Garnish with chopped spring onions and coriander.