Glass noodle soup with minced meat

Ingredients for 4 servings:

• 100 g glass noodles
• 2 stalks coriander, fresh (with roots)
• 5 leaves of Chinese cabbage
• 3 cloves garlic
• ½ tsp peppercorns
• ½ tsp salt
• 250 g minced meat, mixed
• 2 tbsp beef broth powder
• 1 liter of water
• 3 tbsp fish sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Gong Djut Wunsen

Soak the glass noodles in warm water for 10 minutes, drain well, and cut them in half several times. Wash the cilantro, chop the leaves and stems, and set the roots aside. Wash the Chinese cabbage leaves and slice them into strips. Peel the garlic and crush it in a mortar with the coriander roots, peppercorns, and salt. Season the minced meat with salt and pepper. Bring 1 liter of water, the beef stock powder, and the coriander/garlic paste to a boil. Scrape the minced meat from the board into the soup with a fork and simmer over low heat for about 2 minutes. Stir the Chinese cabbage, glass noodles, and fish sauce into the soup and bring back to a boil. Season the soup with salt and pepper, then add the chopped cilantro.