1lbGround Chicken or PorkFor chicken using both dark and white meat for more flavor.
2TbspFinely chopped cilantro stems
2TbspGolden Mountain Soy Sauce or Coconut Aminos
¼tspGround White Pepper
6CupsWateror add chicken bouillon for more flavor
½Package of soft tofucubed
4oz Glass, mug bean, or clear vermicelli noodlessoaked in water for 15 min to soften
Additional soy sauce, salt, fish sauce, or coconut aminos if broth needs flavor.
Green Onions, Cilantro leaves, lime wedges, and fried garlic for serving.
Soak glass noodles in water until for about 15 minutes to soften. Cut noodles with scissors to make them shorter.
Finely chop cilantro stems and garlic, then add white pepper, and soy sauce to the ground chicken or pork. Mix together well and refrigerate while prepping the soup.
Bring water to boil and chop green onions and cilantro leaves for garnish. Cut tofu into cubes and set aside.
Once water is boiling, take a pinch of the ground meat mixture and place it in the boiling water. Once all the meat is added, continue to boil for a few minutes until the meatballs reach the top.
Add cubed tofu and drained noodles. Cook on a low boil for about 2 minutes then remove from heat. If broth needs more flavor you can add salt, fish sauce, soy sauce, or chicken bouillon. Serve into bowls and garnish with green onions, cilantro, squeeze of lime, a dash of white pepper and fried garlic if you have it.
Keyword Gang Jued Woon Sen, Thai Glass Noodle Soup