Discover the rich, savory depths of authentic Thai cuisine with this comprehensive guide to making your own pork stock and a delightful Gang Jue Woon Sen soup. This isn't your average broth; we'll delve into the art of creating a truly flavorful pork stock, building a foundation for incredible Thai dishes. Learn the secrets to achieving that perfectly balanced, umami-rich base, brimming with the aromatic essence of traditional Thai ingredients. Forget bland, store-bought broths – this recipe empowers you to craft a superior stock that elevates your culinary creations to the next level.
From this deeply flavorful pork stock, we'll then craft a vibrant and refreshing Gang Jue Woon Sen soup. This classic Thai dish features glass noodles swimming in a light yet flavorful broth, complemented by the succulent textures of pork and an array of vibrant vegetables. Ready to transform your cooking and embark on a culinary adventure? Let's begin with the step-by-step instructions below.
Tools Needed
- Pot
- Colander
- Freezer Ziploc bags
- Knife
Ingredients
Step-by-Step Instructions
Step 1. Prepare Authentic Thai Pork Stock
- Rinse pork bones and add to pot with 3-3.5 liters of cold water. Bring to a simmer over high heat, then reduce heat to low and simmer for 1 hour.
- crush garlic, white peppercorns; roughly chop onion and lemongrass top. Smash cilantro roots.
- After 45 minutes of simmering, skim off any scum that rises to the surface.
- Add prepared aromatics to the simmering stock. Continue simmering for another 45 minutes to an hour.
- Turn off heat and remove bones from the stock, using a colander. Save any leftover meat on the bones.
- Store the cooled stock in freezer-safe Ziploc bags.
Step 2. Sauté Aromatics & Season Ground Pork
- For Gang Jue Woon Sen soup, fry crushed garlic in oil until golden brown and crispy. Set aside, reserving the garlic oil.
Step 3. Simmer the Gang Jue Woon Sen Soup
- In a pot, combine pork stock, seasoned ground pork, and bring to a simmer. Add onion chunks.
- Season the soup with soy sauce, fish sauce, and white pepper. Add Napa cabbage.
- Once the pork is almost cooked, add soaked glass noodles and bring to a boil.
Step 4. Garnish and Serve
- Garnish with fried garlic, green onions, and cilantro.
Read more: Rad Na Recipe: Thai Seafood Gravy Noodles
Tips
- Use bones with more cartilage for richer stock.
- Don't let the stock boil vigorously to prevent cloudy stock.
- Add aromatics after skimming scum for easier removal.
- Use smaller Ziploc bags for easier thawing of the stock.
- Soak glass noodles before adding them to the soup.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30gg
- Carbs: 25-35gg
- Protein: 30-40gg
FAQs
1. Can I use a different type of pork for the stock?
Yes, pork shoulder, neck bones, or even pork trotters work well. Choose cuts with some fat for richer flavor.
2. Can I make the stock ahead of time?
Absolutely! Pork stock tastes even better the next day. Store it in the refrigerator for up to 3 days or freeze for longer storage.
This recipe unlocks the secrets to creating a truly authentic Thai culinary experience, from the rich depth of the homemade pork stock to the refreshing lightness of the Gang Jue Woon Sen soup. Enjoy the rewarding process of crafting this flavorful dish from scratch, savoring the delicious results of your culinary journey. Impress your friends and family with your newfound Thai cooking skills!