← Nouns Cooking · Thai

Ingredients

• 150 g Minced pork
• 1 clove Garlic, pounded
• ¼ tsp White pepper
• 1 tsp Fish sauce
• 3 Eggs
• 1 tsp Fish sauce
• 4 tbsp Vegetable oil
• 1 l chicken stock
• 3 cloves Garlic, smashed
• 1 coriander root (or a few stems)
• 3 slices Ginger (optional)
• 200 g Cabbage, cut into chunks
• ½ Carrot, sliced
• 1 tbsp Fish sauce
• ½ tsp White pepper
• 2 Spring onion, cut into 3 cm lengths
• 1 tbsp fried garlic or shallots, to serve (optional)

Method

1. Beat the eggs with the fish sauce. Heat the oil in a small wok over high heat and pour in the eggs; fry for 1–2 minutes per side until puffy and golden. Drain and cut into large pieces.
2. Bring the stock to a simmer with the smashed garlic, coriander root and ginger and cook for 5 min.
3. Mix the pork with the garlic, pepper and fish sauce and drop small spoonfuls into the broth. Add the cabbage and carrot and simmer for 5 min, until the pork balls float and are cooked through and the cabbage is tender.
4. Add the omelette pieces and simmer for 3–4 minutes, so the omelette softens and absorbs the broth. Season with fish sauce and white pepper.
5. Add the spring onion, ladle into bowls and top with fried garlic. Serve with rice.

Tips

• Fry the omelette in plenty of hot oil so it puffs up; the frilly edges drink in the soup.
• Check that the stock is gluten-free if needed.

Sources

Written in our own words after cross-checking these recipes:

Marion’s Kitchen Cooking with Nart