John Myers
Ingredients for 4 servings:
- 50 g glass noodles
- 200 g pork
- 1 pinch of salt
- 1 tsp cornstarch
- 1 tbsp water
- 1.2 liters of meat broth
- 5 slices ginger root
- 200 g bamboo shoots
- 100 g radish(s) (Za Tsai) *
- sesame oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Za tsai fen si tang
Soak the glass noodles in hot water and cut into finger-length pieces using clean scissors. Cut the pork into very fine strips and mix well with a pinch of salt, cornstarch, and the water (knead thoroughly). Bring the meat broth to a boil with the finely chopped ginger. Drop the meat, one at a time, into the hot broth. When the meat is cooked (which should be immediately), add the finely sliced bamboo shoots, the glass noodles, and the za tsai, also cut into very fine strips. Season with salt and, if desired, add a few drops of sesame oil to the soup. *So what is this ominous za tsai? Za tsai (also spelled zha cai) is available in cans in most Asian stores. It is salty and spicy pickled Chinese radish. It takes some getting used to, but delicious in small doses.
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