Glass noodle soup (gaeng jued woon sen)

Fry garlic in cold oil over low heat, bringing it up slowly until golden brown and crispy.

Remove the garlic just before it is done; it keeps cooking and goes from almost done to burnt quickly. Keep the garlic oil.

Pour the stock into the pot with a little of the garlic oil left in it.

Season the ground pork with a little soy sauce and white pepper and mix.

When the stock starts to bubble, add the pork in chunks and cook until the outside looks done.

Season the unsalted stock with soy sauce, a splash of fish sauce, white pepper and a little salt.

When the pork is about halfway done, add the napa cabbage and let it settle.

Add the glass noodles, soaked in cold water 10 to 15 minutes until softened and cut.

Bring to a boil; when it reaches a boil it is done.

Drain the extra oil from the fried garlic and top the soup with it; sprinkle a little garlic oil around, then green onion, cilantro and extra white pepper if wanted.