Photograph of the finished Kaeng jued woon sen

Thailand · Canh miến trong Kaeng jued woon sen

Kaeng jued woon sen

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Glass noodles Glass noodles 8.5 oz
  • Photograph of Pork Pork 1.3 lb
  • Photograph of Chinese cabbage Chinese cabbage 1.1 lb
  • Photograph of Mushrooms Mushrooms 11.3 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of White pepper White pepper 0.6 oz
  • Photograph of Coriander Coriander 2.8 oz
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Mix minced pork with white pepper, crushed coriander roots, and soy sauce, then roll into small balls.
  2. 2 Kaeng jued means bland soup; this dish has no chili and is not sour, so the white pepper flavor must be prominent.
  3. 3 Sauté minced garlic in oil, then remove and set aside to make fried garlic.
  4. 4 Boil 800 ml of water, then add the meatballs and cook for 6 minutes, skimming off any foam.
  5. 5 Soak the vermicelli for 10 minutes, then add it to the pot with the napa cabbage and mushrooms, and cook for 3 minutes.
  6. 6 Season with soy sauce, then sprinkle with fried garlic, green onions, and cilantro.

With an appliance

  • Microwave 28 min

    Replace steps 4–5: cook the meatballs in water at 900 W for 5 minutes, skim off the foam, then add the vermicelli, cabbage, and mushrooms and cook at 800 W for another 2 minutes and 30 seconds; this saves about 90 seconds, ensuring the meatballs cook evenly without the water boiling over, resulting in less falling apart and only requiring one skimming of the foam. The garlic sautéing step remains unchanged.

Start cooking