How to make it
7 steps. Take it one step at a time.
Pound the garlic, coriander roots, and white peppercorns together
Pound the garlic, coriander roots, and white peppercorns together in a mortar and pestle until they form a coarse paste.
Mix the ground pork
Mix the ground pork with a small splash of soy sauce. Form the pork into bite-sized balls.
Bring the stock to a boil
In a large pot, bring the stock to a boil. Add the pounded aromatic paste (garlic, coriander root, and pepper) and simmer for 2 minutes.
2 minGently drop the pork balls
Gently drop the pork balls into the boiling stock. Do not stir immediately to prevent the pork from breaking apart. Wait until the pork balls float to the surface.
5 minAdd the carrots and napa cabbage
Add the carrots and napa cabbage. Simmer until the vegetables are tender.
5 minAdd the egg tofu and glass noodles
Add the egg tofu and glass noodles. Season with soy sauce and fish sauce. Adjust to taste.
2 minTurn off the heat
Turn off the heat. Garnish with chopped coriander leaves and spring onions. Serve hot.
A little kitchen wisdom
Using coriander roots and white peppercorns is essential for the authentic 'mild' flavor of Thai clear soups. Do not overcook the egg tofu as it is very delicate.
