Tom Jued Moo Saap

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium bowl, combine the ground pork, soy sauce, white pepper, minced garlic, and chopped cilantro root. Mix well until everything is thoroughly incorporated.

   Ca. 5 min.

   Kokkens note: Mixing with your hands ensures even distribution of flavors.

2. 2

   Form the pork mixture into small, bite-sized meatballs, about 1-inch in diameter.

   Ca. 5 min.

   Kokkens note: Keep a small bowl of water nearby to moisten your hands if the mixture gets too sticky.

3. 3

   In a large pot, bring the chicken broth to a boil over medium-high heat.

   Ca. 5 min.

4. 4

   Once the broth is boiling, carefully add the pork meatballs. Reduce the heat to medium and simmer until the meatballs are cooked through, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Do not overcrowd the pot; cook the meatballs in batches if necessary.

5. 5

   Skim off any foam that rises to the surface of the broth during cooking.

   Ca. 1 min.

   Kokkens note: This helps keep the broth clear and clean-tasting.

6. 6

   Add the fish sauce, cubed soft tofu, and chopped napa cabbage to the pot. Continue to simmer for another 3-5 minutes, or until the cabbage is tender-crisp.

   Ca. 5 min.

7. 7

   Taste the soup and adjust seasoning with more fish sauce or white pepper if desired.

   Ca. 1 min.

8. 8

   Ladle the hot soup into serving bowls. Garnish with sliced green onion, chopped cilantro, and optional fried garlic.

   Ca. 1 min.

9. 9

   Serve immediately.