Description
A comforting bowl of Thai Glass Noodle Soup filled with fragrant flavors and tender meat, perfect for any occasion.
Ingredients
Scale
- 5 cups water
- 12 oz Chinese-style chopped pork spare ribs or chicken wings drumettes
- 1 2-inch section daikon or 1/4 onion, peeled and large diced (optional)
- 5–6 cilantro stems
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 1.4 oz dried glass noodles
- 250 g egg tofu or soft tofu
- 4 cups napa cabbage, bite-sized pieces
- Chopped cilantro and/or green onions for garnish
- Fried garlic and garlic oil (optional)
Instructions
- Prep the meat by cutting the pork ribs into pieces no thicker than 1/2 inch, placing them in a pot with 5 cups of water.
- Add the fish sauce, soy sauce, sugar, and white pepper, and bring to a gentle simmer over medium heat, skimming off any foam that rises for about 5-10 minutes.
- Toss in the cilantro stems and daikon (if using), cover loosely, and let it simmer until the meat becomes fork-tender for about 20 minutes for wings and 30-40 minutes for ribs.
- Soak the glass noodles in room temperature water for about 7 minutes, drain, and cut them into smaller sections.
- Combine your meatball ingredients in a bowl and mix until well combined.
- Add meatball portions into the soup, allow to return to a boil, then add napa cabbage and egg tofu, cooking for another 3 minutes until warmed through.
- Adjust the seasoning with more soy sauce or fish sauce to taste, and garnish with chopped green onions and cilantro, topped with fried garlic. Serve hot.
Notes
Ensure the meat is fresh for the best results. Prepare all ingredients in advance to streamline cooking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 45mg