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| This Thai Clear Soup menu is easy to make. Serve hot as part of a main meal. |
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| Ingredient |
| 200 grams ground pork |
| 100 grams vermicelli noodle (optional) |
| 6 eggs, beaten 1 cup oil |
| 1 tablespoon. crispy fried chopped garlic (for topping) |
| 1 cup thin sliced onions |
| 6 cups chicken stock or water |
| 1/ 3 cup fish sauce |
| 1/8 teaspoon white pepper |
| 300 grams chinese cabbage, cut into well pieces |
| 2 spring onions cut into 1 inch long pieces |
| Preparation |
| 1. Heat oil in a wok over low heat, and add beaten eggs, fry until golden brown ( about 2 minutes on each side) and set aside, then cut into small strips. |
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| 2. In a pot, bring the chicken stock (or water) to boil. When boiling, add pork and stir until cooked. |
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| 3. Add onion, chinese cabbages and spring onions, the egg strips,and the remaining ingredients. |
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| 4. Remove to a serving bowl. Before serving, garnish with crispy fried chopped garlic on top of the bowl. |
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