(Noodle Soup) แกงจืดวุ้นเส้น
For the Soup:
2 green onions, thinly sliced, including the green8 ounce ground pork
1 tablespoon chopped garlic
4 cups soup stock
2 ounce wunsen (cellophane noodles)
¼ cup fish sauce
1 cup sliced phak bung (swamp cabbage, substitute cabbage or kale)
¼ cup phak chi (cilantro including root), chopped
1 teaspoon prik Thai (black pepper)
For the marinade:
1 tablespoon fish sauce1 tablespoon Maggi sauce
1 tablespoon minced garlic
1 teaspoon prik Thai (black pepper)
1 teaspoon rice flour (or cornstarch)
First,the marinade ingredients, mix with the ground pork, make the pork into small meat balls,
Then, set aside and leave to rest for 3 or 4 hours. Soak the noodles in warm water for 15 minutes. Drain.
Next,bring the stock to a boil and add all the ingredients except the noodles. Boil until the meatballs are cooked through (when they will float).
Final,remove from the heat, pour into a serving bowl and add the noodles. The immersion in the near boiling soup is enough to cook the noodles).
.jpg)
0 ความคิดเห็น:
แสดงความคิดเห็น