Switzerland isn’t identified for its avenue meals. Or its meals usually, actually. However it’s there that chef Yaowaret Homberger will be discovered serving deep broths and moreish noodles out of an previous blue bus. The previous banker switched to the world of gastronomy six years in the past and has gone on to win followers and awards alike. These visiting Zurich and surrounds would possibly spot Homberger’s Thai Shifting Noodles meals truck parked up someplace interesting. Be ready to queue.
100g floor pork
2 giant cucumbers
1 small pack of glass noodles
50g natural ready tofu
3 cloves garlic, pounded
3 coriander root, pounded
1tsp Thai white pepper, pounded
4 tbsp Golden Mountain soy sauce
1/2 litre water
1tsp fried garlic
1 stick celery, sliced thinly
Handful of contemporary coriander leaves
Thai white pepper
Soak glass noodles for 10 minutes and trim them shorter. Peel cucumber, go away entire, reduce into 10 entire chunks, and hole out the center.
Add crushed cloves of garlic, coriander root, Thai white pepper and 2tbsp soy sauce to the bottom pork. Combine the meat into the softened noodles. Stuff the combination into the hollowed cucumber chunks and refrigerate whereas getting ready the soup.
For the soup broth, carry water to boil. Place sliced celery and stuffed cucumber within the water then add 2tbsp of soy sauce and simmer for 20 minutes.
Add small slices of tofu to the soup. Serve into bowls and garnish with slices of fried garlic, contemporary coriander leaves and Thai white pepper.