Transparent Vermicelli Soup Recipe
(Kang Ron)
Thailand Recipes

Dried squid is an acquired taste : if you do not like its rubbery texture omit it from this recipe. It is available from Chinese food stores.
 

Ingredients:

100 g/4 oz
2
2
1 tsp
100 g/4 oz
1.2 liters/2 pints
100 g/4 oz
25 g/1 oz
25 g/1 oz
1/2
2 tbsp

1

 

wun sen, soaked in water for 10 minutes
coriander roots, finely chopped
garlic cloves, peeled and chopped
freshly ground black pepper
pork, minced
water
prawns, peeled and deveined
dried prawns (optional)
dried squid, sliced (optional)
onion, peeled and sliced
dried jelly mushrooms, soaked in warm water for 20 minutes 
pinch of monosodium glutamate
egg
few spring onions, finely chopped, to garnish

Method:

1. Drain the wun sen, then cut into 5 cm/2 inch lengths.
    

2. Put the coriander roots, garlic and pepper in a mortar and pound to a paste. Add the pork and continue pounding to a smooth paste. Shape the mixture into 10 to 12 balls, about 1 cm/1/2 inch in diameter.
    

3. Bring the water to the boiled in a pan, then drop in the pork balls and cook for 5 minutes. Add the prawns (shrimp) and skim off any scum that comes to the surface with a slotted spoon. Simmer for a few minutes, stirring constantly.
    

4. Add the dried prawns (shrimp) and squid, if using, the onion, mushrooms, monosodium glutamate (msg) and the drained wun sen. simmer for a few minutes, then stir the egg slowly into the soup and remove from the heat.|
    

5. Pour into a warmed tureen and sprinkle with the spring onions (scallions). Serve hot.

SERVES 4