← Nouns Cooking · Thai

Ingredients

• 50 g dried mung bean glass noodles
• 250 g Minced pork
• 2 cloves Garlic, finely chopped
• 2 coriander roots or a few stalks, finely chopped
• 1 tbsp light soy sauce, for the pork
• ½ tsp ground white pepper
• 1.5 l chicken stock
• 200 g Napa (Chinese) cabbage, cut into chunks
• 300 g soft or silken tofu, cut into large cubes
• 1 tbsp light soy sauce, for the broth
• 2 tsp Fish sauce
• 2 Spring onion, sliced
• 1 handful coriander leaves
• 1 tbsp fried garlic or crispy shallots, to serve (optional)

Method

1. Soak the glass noodles in room-temperature water for 10 min, then drain and cut into shorter lengths.
2. Mix the pork with the garlic, coriander roots, 1 tbsp soy sauce and half the white pepper until a little sticky.
3. Bring the stock to the boil, then lower to a simmer. Drop in small teaspoon-size balls of pork and cook for 3–4 minutes, skimming off any foam, until they float and are cooked through.
4. Add the cabbage and simmer for 2–3 minutes, until it softens, then slide in the tofu and noodles and simmer gently for 2 min. Stir carefully so the tofu stays in pieces.
5. Season with the remaining soy sauce, fish sauce and white pepper. Ladle into bowls and top with spring onion, coriander and fried garlic.

Tips

• "Jued" means bland: this soup is meant to be mild, so it sits happily next to spicy dishes and is great for kids.
• Soy sauce contains wheat; use tamari for a gluten-free version.

Sources

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

Rachel Cooks Thai Thai Caliente