Clay Pot Noodles with Pork and Prawns

Name: Clay Pot Noodles with Pork and Prawns (Goong ob Woonsen)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 2 tbsp fish sauce; 100 ml (3½ fl oz) stock; coriander (cilantro) leaves and chopped green spring onions (scallions), to serve; 8 slices pork belly; 100 g (3½ oz) Chinese celery with leaves or regular celery, chopped; 5 cm 2 inch) ginger, julienned; 1 tbsp dark soy sauce; 5 coriander (cilantro) roots or 1 tbsp chopped stems; 3 tbsp oyster sauce; 2 onions, sliced in half moons; 1 tbsp sesame oil; 3 garlic cloves; 200 g 7 oz) glass noodles (mung bean noodles); 8 large raw peeled prawns; 1 tsp black peppercorns

Goong ob Woonsen

Preparation info

Serves
4

Difficulty
Medium
Ready in
30 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

This very homely Thai dish is low on effort, but extremely tasty. A clay pot isn’t necessary, but once you get hooked on using one it’s hard to stop, and it lends a certain earthiness to the food as it bubbles away. Chinatown markets and Asian shops sell them cheaply or you can use a Japanese donabe.

Ingredients

200 g 7 oz) glass noodles (mung bean noodles)
8 large raw peeled prawns

Asia
Thailand
Main course
South East Asia

Method

Soak the glass noodles in warm water for 10 minutes and then drain.

Use a sharp knife to slice down the back of each prawn and rinse out the vein.

To make the peppercorn paste, in a mortar and pestle pound the garlic, pepper and coriander root together.

In a large clay hot pot or heavy large saucepan with a fitted lid, heat the oil. Sauté the peppercorn paste, onion and