By Julie Kleeman and Yeshi Jampa
This is a super-traditional dish that showcases some of the more unusual ingredients in Tibetan cuisine: phing (glass noodles, also known as mung bean vermicelli) and black cloud fungus (sometimes called wood ear fungus). The noodles are not the main attraction here, offering just an extra layer of texture.
Phing tsel should ideally be served with some other dishes alongside. We recommend Yeshi’s dal and some simple stir-fried greens,