Summary

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

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Instructions

1. Soak the glass noodles in warm water for 10 minutes, drain them and cut them a few times.
2. 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.
3. 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.
4. 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.