Glass Noodle Soup ( Gaeng Joot ) , Vietnamese Beef Soup ( Pho Bo ) , Tom Yum Talay

Hello , guys !! I come back again to tell you about new recipe of Thailand food. Now, i wanna tell you about many soup.. Do you want to know the recipe ?? Check it out ! \(ˆ▼ˆ)/ \(ˆ▼ˆ)/ Glass Noodle Soup ( Gaeng Joot ) This light soup prepared with glass noodles (also known as mung bean noodles) often accompanies a spicy curry to cool the diner's palate. Prepare this soup to make your Thai meal more authentic.

Ingredients • 2 tbs vegetable oil (not olive oil) • 2 garlic cloves, smashed with the side of a knife • 2 cups chicken stock or water • 2 oz glass noodles soaked for 10 minutes in cold water to soften and drained • 4 oz ground pork, formed into 10-12 balls • 1 Tblsp fish sauce, Golden Boy brand preferred • 1 Tblsp light soy sauce • 1/4 tsp sugar • 4-5 pieces of dried mushroom, soaked for 10 minutes in cold water to soften, drained and coarsely chopped (optional) • 1/2 tsp ground white pepper • 1 spring onion, green part only, slivered lengthways Preparation 1. In a medium saucepan, heat the oil until a light haze appears. 2. Add the garlic and fry for 30 seconds. 3. Add the soup stock or water and bring to a boil over high heat. 4. Add the balls of minced pork and cook for a one minute. 5. Add the noodles and stir thoroughly. 6. Add the fish sauce, soy sauce, sugar, mushrooms, and white pepper. By this time the meat should be cooked through. Remove from heat and pour into bowl. 7. Garnish with the spring onion. Season to taste with fish sauce. Serve in a Thai Soup Bowl. Vietnamese Beef Soup ( Pho Bo ) Pho Bo is a famous Vietnamese beef noodle soup dish that is believed to have been developed to please the palate of both Chinese and French traders who frequented the textile markets of Nam Dinh province of Vietnam about a century ago.

It is perhaps the fusion of these distinct Eastern and Western cultures that has made Pho Bo the internationally popular dish it is today. You'll find its presence in the restaurants of major cities from New York to Hanoi and everywhere in between. In Thailand, especially in larger towns, you'll find a plethora of Vietnamese restaurants serving Pho Bo.

Ingredients • 2 large onions, roasted • 4 inch piece of ginger, roasted • 5 large cloves garlic, roasted • 1 large daikon radish, peeled • 2 medium carrots, peeled • 16 cups water • 2 Tablespoons salt • 4 Tablespoon sugar • 6 Tablespoon Thai fish sauce • 3 lbs. beef bones • 3 lbs. beef shanks • 6 pc star anise • 2 pc cinnamon sticks • 8 oz. fresh bean sprouts • 2 lbs. dried rice noodles, soaked to soften • 1 lb. beef sirloin, thinly sliced • 1 cup scallions, sliced • 1 cup cilantro, chopped • 1 large onion, thinly sliced • Black pepper to taste • Good quality, very thinly sliced raw beef sirloin

Preparation Roast onion, ginger and garlic over a gas burner until skins are burnt. In a large stock pot, combine water, bones and shank. Bring to a boil, skimming to remove residue, until broth is clear. Add roasted onion, ginger, garlic, daikon, carrots, star anise, cinnamon sticks, salt, sugar and fish sauce. Cook for 1 hour. Check the beef shank. when tender, remove it from the stock pot. Set aside to cool before slicing into very thin strips. In the meantime, continue to cook the broth for another hour Taste and adjust the seasoning. Continue to simmer the broth on low heat. When ready to serve, quickly blanch rice noodles in a pot of boiling water. Strain and portion the noodles into individual large bowls. Top with sliced beef shank, sliced raw beef sirloin (optional), sliced onion, chopped scallions and chopped cilantro, sprinkle with black pepper. Pour the broth into the bowl and serve. Have on hand at the table, adding these condiments to your bowl to taste: • Fish sauce • Mild chili sauce • Hoisin sauce • Lime wedges • Thai sweet basil leaves • Cilantro leaves • Bean sprouts • Sliced red chilies Tom Yum Talay This Thai soup recipe comes from the wife of country doctor I once knew in Southern Thailand. She had the good fortune to have a shrimp-farming relative living nearby. This simple spicy, fragrant lemongrass soup cooks in one pot in less than 30 minutes. Tom Yum is the classic spicy and sour soup from Thailand and is served with jasmine rice and one or two other dishes as part of the family meal. The Thai word talay or talehmeans 'sea' and of course refers to the mixed seafood in the soup.

Ingredients • 3 cups water • 1-2 pcs fresh lemon grass, tough tops cut off, cut into 3" lengths • 3 pcs garlic, smashed with the side of the cleaver • 2 tsp of sea salt (only!) • 2 small whole squid (optional), cleaned and sliced crosswise into 1/2" rings • 3/4-1 lb dark, oily flesh fish such as mackerel, cleaned and cut into 3" long pieces (including bones and head if you like) • 1/4 lb small to medium-sized shrimp, heads and shell removed, tail intact • 2-3 limes, juiced • 3-4 pcs fresh kaffir lime leaf • 4+ fresh Thai chilies (prik kee noo), as few/many as you like • Fish sauce, imported Thai brands are recommended (Golden Boy brand is recommended) • Fresh tomato, sliced lengthwise into 6 pieces

Preparation Bring water, lemon grass, garlic, and sea salt to a boil for 4 minutes. There should be just enough water to cover the seafood once it is all added, by about 1 inch. Add squid and fish. Boil another 2 minutes. Add shrimps. Add juice of 2 limes, kaffir lime leaf, chilies. Taste and adjust seasoning with fish sauce if needed. Add tomato. Turn off heat. Serve with large soup spoons and jasmine rice. Thank you guys for reading my last post about Thailand food 

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