Gang Jued Wun Sen
Ingredients
- 250 gGround pork (fresh)
- 100 gDried soy vermicelli (rehydrated in lukewarm water)
- 200 gChou chinois pé-tsaï (translated from French) (roughly sliced)
- 50 gwood ear mushroom (rehydrated and sliced)
- 4 pcGarlic (peeled)
- 1 pcFresh cilantro (roots and leaves separated)
- 1.2 LMineral water
- 2 tbspsoy sauce
- 2 tbspfish sauce
- 1 tspWhite pepper powder
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 2 tbspPeanut oil
- 1 pcChicken broth (crumbled)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 2 days. Note that the noodles will continue to absorb the broth.
