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Gaeng jeud (clear pork soup): recipe illustration
Soups

Gaeng jeud (clear pork soup)

A clear, mild pork soup with meatballs and cabbage, flavored with green onion and cilantro. It is a simple, comforting dish, very common at everyday family meals in Laos.

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Ingredients

Ingredients

Boulettes

Spices & seasoning

Optional extras

On the side

Nutrition facts

404 kcal per serving

Protein
40.7 g
Carbohydrates
29.8 g
of which sugars
6.9 g
Fat
12.6 g
of which saturated fat
4.9 g
Fiber
4.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Bring the water to a boil with the pork pieces, the onion and a spoonful of salt, then skim the surface and let it simmer for 25 minutes.
  2. Mix the ground pork with the egg, the crushed garlic clove, a pinch of salt and pepper, then shape small meatballs.
  3. Drop the meatballs into the broth and let them cook for 5 minutes at a gentle simmer.
  4. Add the cabbage and rice vermicelli and cook for 3 to 4 minutes.
  5. Season with fish sauce, sugar, the crushed garlic and white pepper, then taste.
  6. Off the heat, sprinkle with green onion and fresh cilantro.
  7. Serve piping hot, with the crushed chili on the side for those who like it.

Variations and tips

Version without meatballs. Keep only the pork pieces and add mushroom slices for a lighter soup.

With what you can find here. Green cabbage can be replaced with pointed cabbage, which cooks faster.

More ideas

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Original Ecomely recipe.