Gaeng jued (Thai clear soup) with pork ribs, pork meatballs, napa cabbage, egg tofu and glass noodles
Pailin's Kitchen · ♥ 16K likes · 522.3K views · 13 min video
Read about ribs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- pork spare ribs
- water
- soy sauce
- fish sauce
- sugar
- white pepper
Cut meaty ribs down to no more than about half an inch thick. Put ribs in a pot, cover with water and season with soy sauce, fish sauce, sugar and white pepper.
- cilantro stems
- daikon
Add cilantro stems and daikon, loosely cover and simmer until fork tender: about 20 minutes total for wings, 30 to 40 for ribs.
- glass noodles
Soak the glass noodles in room temperature water 7 to 10 minutes until soft and pliable; cut in half.
- ground pork
- soy sauce
- fish sauce
- sugar
- white pepper
Mix ground pork with soy sauce, fish sauce, sugar and white pepper by hand.
Remove the cilantro stems and bring the broth to a boil.
Back at the boil, add all the cabbage, pushing it down, and top up with a little water.
Cabbage, tofu and glass noodles
- green onions
Add green onions; taste and adjust with fish sauce.
- fried garlic
- garlic oil
- cilantro
Finish with fried garlic, a drizzle of garlic oil and cilantro.
Fried garlic, garlic oil and cilantro