Gang Jued Wun Sen

A translucent broth where glass noodles slide like silk. The pork meatballs are tender and juicy, heightened by the kick of white pepper and the crunch of fried garlic.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 391
• Protein: 14 g
• Carbs: 34 g
• Fat: 20 g

Ingredients

• 250 g Ground pork ( fresh )
• 100 g Dried soy vermicelli ( rehydrated in lukewarm water )
• 200 g Chou chinois pé-tsaï (translated from French) ( roughly sliced )
• 50 g wood ear mushroom ( rehydrated and sliced )
• 4 piece Garlic ( peeled )
• 1 piece Fresh cilantro ( roots and leaves separated )
• 1.2 L Mineral water
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• 1 tsp White pepper powder
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 2 tbsp Peanut oil optional
• 1 piece Chicken broth ( crumbled )

Instructions

1. Prepare the aromatic base

   Pound the garlic with the washed coriander roots and white pepper in a mortar until a fine paste is formed. This base will give depth to the broth.

2. Shape the pork balls

   Mix the ground pork with a tablespoon of soy sauce and a third of the aromatic paste. Form small walnut-sized balls between your palms.

3. Start the broth

   Bring the mineral water to a boil with the crumbled chicken bouillon and the rest of the aromatic paste. Drop the balls in one by one. When they float to the surface, they are cooked through.

4. Assemble and finish

   Add the sliced Chinese cabbage, black mushrooms, and pre-soaked vermicelli. Pour in the fish sauce. Simmer for 2 minutes until the cabbage is soft.

Chef's tips

• Don't overboil the glass noodles, or they will lose their springy texture.
• If you have fried garlic on hand, add a pinch right before serving—it makes all the difference.
• The broth must remain clear: skim off any impurities that rise while cooking the meatballs.

Storage

Keep refrigerated for up to 2 days. Note that the noodles will continue to absorb the broth.