Gaeng jued (clear tofu soup)

Soak the glass noodles in warm water for 10 minutes, then drain and snip them into 10 cm lengths with scissors.

Finely chop the garlic. Mix the pork with half the garlic, 1 tbsp of soy sauce and half the pepper.

Cut the cabbage into 3 cm pieces, the carrot into thin rounds, the tofu into 2 cm cubes, and the green onions and cilantro into 3 cm lengths.

Bring 1.5 l of water to a boil with the remaining garlic and the carrot. Roll the pork into small balls, drop them into the boiling water and cook for 5 minutes, skimming off the foam.

Add the cabbage, tofu, the remaining soy sauce and the fish sauce. Simmer for 5 minutes until the cabbage is soft and the meatballs are cooked through with no pink inside.

Don't stir too much: soft tofu breaks up easily.

Add the noodles, heat for 1 minute and season with salt. Ladle into bowls and top with green onions, cilantro and the rest of the pepper. Done!