Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 100 g lass noodles
- 2 stalks coriander, fresh (with roots)
- 5 leaves Chinese cabbage
- 3 cloves garlic
- 0.5 teaspoon ½ pepper grains
- 0.5 teaspoon ½ salt
- 250 g minced meat, mixed
- 2 tablespoon beef broth, grained
- 3 tablespoon fish sauce
Print Recipe
Pin Recipe Instructions
- Soak the glass noodles in warm water for 10 minutes, drain them and cut them a few times.
- Wash the coriander, chop the leaves and stems. Put the roots aside. Wash the Chinese cabbage leaves and cut into strips. Peel the garlic, pound the coriander roots, pepper and salt in a mortar.
- Season the minced meat with salt and pepper. Bring 1 liter of bouillon and the coriander-garlic paste to a boil, scrape the minced meat from the board into the soup with a fork and let it simmer for about 2 minutes over a mild heat.
- Stir the Chinese cabbage, glass noodles and fish sauce into the soup and bring to the boil again. Season the soup with salt and pepper and add the chopped coriander.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below