So again, cookbooks have multiple glass noodle soup recipes. But here’s the compilation of all of them:
- 1 minced garlic clove
- 1 1/2 cups chicken stock
- 1/2 cup white/yellow onion
- 2 TBSP green onion/scallions chopped
- 1 can of drained straw mushrooms
- 1 10 oz rice noodles
- 2 1/2 TBSP fish sauce
- 1/2 uncooked clean shrimp, chopped
- 3/4 tsp sugar
- 1/2 lb ground pork
- 1/4 chopped cilantro
First, cook the rice noodles. I know you’re supposed to put the noodles into water and let them soak for 2-4 hours, but I think the noodles are too tough. So I prefer boiling water and then putting in the rice noodles for 5-10 minutes. You can also boil the water, add noodles, and then remove from heat with a cover for 5-10 minutes.
Then combine the pork, 2 TBSP cilantro, and 1 minced garlic clove into golf ball sized balls.
Put the chicken stock into the wok and heat. Once simmering, add the remaining cilantro and pork balls.
Reduce the heat when the pork is almost done cooking. Add the shrimp, white/yellow onion, mushrooms, cooked noodles, scallions, fish sauce, and sugar.
Mix and serve. It’s seriously delicious.