Go to any ethnic restaurant and you’ll often find dishes that have become synonymous with that culture’s food. Ramen. Korean BBQ. Pho. Pad Thai. They’re famous for a reason; they’re delicious and are easily approachable to even the most timid of eaters.
But it’s easy to forget that these cultures have so many other culinary treasures, some of which are dishes more commonly eaten at home than at restaurants.
Gang Jued Woon Sen is one such example. It’s a mild soup that is usually either served with a spicy dish or eaten on its own as a meal. But I didn’t know this dish existed until I asked my blogger friend Pam (of P&H Eats) what was one of the most meaningful dishes she had growing up.
It’s a dish with an emotional connection for her. She remembers how, as a little girl, she was crying inconsolably because her parents were away at the hospital, giving birth to her sister. Her grandmother made this soup and gave it to her at the top of the stairs, even though her family always ate at the dinner table.
Anyhow, below is her recipe for the soup. Be sure to check the recipe video where she tells her story about this dish too!
Gang Jued Woon Sen
- 10 c water
- 1.5 lbs chicken thighs with skin Can also use 4-6 chicken drumsticks.
- 4 tsp light soy sauce
- 1 piece ginger ~1.5 inches in length, roughly chopped.
- 4 cloves garlic minced
- 4 tsp fish sauce
- 1 tsp Better Than Bouillon Chicken (low sodium) optional
- 2 packs bean thread noodles
- 1 lbs ground pork
- 1/4 tsp ground white pepper
- 1 c shredded zucchini
- 2 cloves garlic minced
- 1 tbsp thin soy sauce
- 1 large egg
- green onion
- 1/4 head napa cabbage
- Soak bean thread noodles in warm water for about 20 minutes (or until noodles are pliable).
- Combine chicken, ginger, minced garlic, thin soy sauce, and fish sauce with 10 cups cold water. Bring to boil, then cover with lid on medium high heat for approximately 20 mins.
- Wash and cut napa cabbage into small, 1/2 inch long pieces.
- Shred zucchini, squeeze out excess moisture in paper towel.
- Add zucchini, 2 tbs minced garlic, white pepper, egg, and soy sauce, to ground pork. Mix well.
- Using the palms of your hands, form small flat "meat balls" (~1.5 inches in diameter)
Finishing the dish
- Once the broth is boiling, gently place in the meatballs to cook.
- Add in the pliable bean thread noodles and napa cabbage a few minutes before serving.
- Garnish with cilantro and/or chopped green onions.