Kaeng Chued Woonsen (Vermicelli Clear Soup)

by - February 21, 2012

While I do like to "cook fancy" quite often, I have a set of simple recipes that I fall back on for everyday , no-think, inexpensive dinners. All of them is delicious, pretty easy but economical. Most of them are ,of course, Thai. 

Today I am sharing with you one of my basic go-to dishes, Kaeng Chued Woonsen recipe

Kaeng Chued Woonsen (Vermicelli Clear Soup) is one of very common Thai food enjoyed at home and also a quite popular dish served in many Thai restaurants. The soup is made of minced pork accompanied with various vegetable and chewy vermicelli . It is light, naturally low in fat but really satisfying complete meal. If you look for no heat delicious Thai food, check out my Kaeng Chued Woonsen recipe here.  

140 grams minced pork
1/4 carrot, peeled, cut into flower shape 
150 grams Chinese cabbage, cut into bite size pieces 
1/4 tablespoon oil
1/4 tablespoon light soy sauce
1/2 tablespoon oyster sauce 
1/2 tablespoon garlic, pounded 
little pepper powder 
some vermicelli 
1,000 cc. water
some fried garlic for garnishing  
1 tablespoon fish sauce 
1/2 tablespoon light soy sauce 
1/2 teaspoon salt 

Marinate the pork with oil, light soy sauce, oyster sauce, garlic and pepper for 15-20 minutes.
Bring water to the boil.  Add in pork and carrot, cover until is done. 

Add in Chinese cabbage, cover for 15 seconds. Season with fish sauce, light soy sauce and salt. Remove from heat. 
Cook the vermicelli according to package instruction, place the vermicelli into the serving bowl just before serving. Serve hot with a plate of steamed rice.     

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  1. This looks delicious! I love the way you cut out carrot in flower shape. I think I have all the ingredients in my pantry. I feel lucky!