Ingredients
| Spicy minced pork and mung bean noodles salad | |
| 50 g (2 cups) | Dried mung bean noodles |
| 15 g (1 tbsp) | Minced pork |
| 5 g (1 tbsp) | Ground bird chilli |
| 25 ml (2 medium, 3 x 3 cm) | Lime |
| 2 ml (½ tsp) | Fish sauce |
| 5 g (½ tbsp) | Green onion |
| 1 g (½ tbsp) | Coriander |
| 15 g (2 tbsp) | Shallot bulbs |
| 30 g (½ cup) | Cabbage |
| 45 g (½ cup) | Yard long beans |
| MIxed mushroom soup | |
| 15 g (1 tbsp) | Garlic |
| 40 g (½ cup) | Hairy basil leaves |
| 30 g (½ cup) | Fresh jew‘s ear mushrooms |
| 30 g (½ cup) | Wwhite jelly fungus |
| 20 g (2 tbsp) | Shallot bulbs |
| 10 g (1 tbsp) | Galangal |
| 25 g (½ cup) | Pak waan |
| 15 ml (1 tbsp) | Tamarind juice |
| 10 g (1 tbsp) | Lemon grass |
| 10 g (3 medium, 5 x 1 cm) | Ground bird chilli |
| 5 g (1 tbsp) | Kaffir lime leaves |
| 2 ml (½ tsp) | Fish sauce |
| 2 g (1 tbsp) | Fennel common leaves |
| Rice | |
| 180g (1.5 cups) | Steamed rice |
Cooking Instructions
Spicy minced pork and mung bean noodles salad (Larb Moo Woon Sen)
Chop green onions, coriander and pinch of mint. Pour soup into the pot. Add minced pork
and wait until it is cooked. Then add branched mung bean noodles. Turn off the heat. Then
put fish sauce and ground chilli into the pot, mix together and squeeze lime. Finally, add
the prepared shallots, mint and chopped vegetables. Serve with fresh cabbage and yard
long beans.
Mixed mushroom soup (Gang Hed)
Pound lemon grass, shallot, garlic, galangal and dried chilli. Set aside. Boil water. Add the
pounded mixture, jew‘s ear mushrooms, white jelly fungus, sweet vegetable (Pak wan),
hairy basil leaves, kaffir lime leaves and fennel common leaves. Season with fish sauce and
tamarind juice, taste, turn off the heat. Ready to serve.
| Difficulty: | 3 of 5 |
Nutritional Information
| 658 kcal | Energy |
| 14.2 g | Protein |
| 212 mg | Phosphate |
| 846 mg | Sodium |
| 847 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |