Tom jued woon sen
If you’re not a fan of unfamiliar flavours or spicy food, this is the dish for you! Tom jued woon sen normally isn’t spicy, so leave out the Thai chili in my recipe and you’ll have the original version. It’s a very healthy and tasty dish. For me this is a tasty way to eat my vegetables. I hope you’ll enjoy it too.
- 50 gr vermicelli
- 100 gr cloud ear mushroom (if you can’t find any you can use other mushrooms)
- 1 chinese cabbage
- 2 big carrots
- 200 gr chopped meat of preference
- 1 Thai chili (if you prefer you can use pepper)
- 3 cloves of garlic
- a few spring onions
- 2 pieces of egg tofu
- 3 litres of broth
- 2 tablespoons fish sauce
- Soak the vermicelli in hot water. When it is completely soft, drain out the water and cut the vermicelli in smaller pieces
- Cut all your vegetables, egg tofu and herbes into smaller pieces.
- Chop your chillies.
- Roll the chopped meat into small pieces (this may be done nonchalant).
- Heat 2 tablespoons of oil in a pot. Add the chopped chilli and garlic. Keep stiring for a few seconds.
- Add the broth and chopped meat. Let it cook until the chopped meat gets a little grey on the outside.
- Add the carrots, mushroom, vermicelli, egg tofu and 2 tablespoons fish sauce.
- Let it cook for 5 minutes and then taste the soup. I fit needs more salt add more fish sauce.
- If all is into the flavour you like add the pieces of spring onions and cilantro.
You can easily eat with 6 persons of this quantity. You could make less, but you can also freeze it (in smaller portions) and reheat it in the microwave later. If you do make this dish to freeze it, you should leave out the egg tofu.