Jim jum

Method

1. 1 Crush the lemongrass, slice the galangal, and rub the Thai lime leaves to release their aroma.
2. 2 Boil 400 ml of water with lemongrass, galangal, lime leaves, and dried onions for 15 minutes to extract the herbal liquid.
3. 3 Slice the pork shoulder thinly and marinate it with egg and a little fish sauce for 10 minutes to tenderize it.
4. 4 Soak the vermicelli in warm water for 10 minutes, then cut it into shorter pieces.
5. 5 Bring the hot pot to a boil, blanch the meat for 2 minutes, then add the Chinese cabbage and vermicelli and cook for 3 minutes.
6. 6 Prepare jaew dipping sauce by mixing fish sauce, chili powder, lime juice, and sawtooth coriander, then serve hot.

With an appliance

• Microwave 48 min

  Replace step 2: steep lemongrass, galangal, and lime leaves in a bowl of loosely covered water at 800W for 10 minutes; reduce to about 5 minutes and do not need to watch for a boil, the herbal aroma will still be strong. The step of dipping the meat and vermicelli in step 5 remains unchanged.