Cold somen
Ingredients
- Dried somen840g
- Neutral oil1 tsp
- Crushed ice2kg
Method
- 1
Boil somen in batches for 90 seconds only.
- 2
Shock in ice water, drain very well, and oil lightly.
- 3
Portion into 70g nests and refrigerate.
Lemongrass pork
Ingredients
- Minced pork shoulder540g
- Lemongrass paste3 stalks
- Fresh galangal, grated1½ tsp
- Fish sauce2½ tbsp
- Palm sugar1 tsp
- Soaked dried chilies2–3
- Makrut lime leaf, chiffonade6 leaves
Method
- 1
Cook lemongrass and galangal briefly in oil until fragrant.
- 2
Add pork and break it apart; season with fish sauce and palm sugar.
- 3
Fold in chilies and makrut off heat.
Nam jim tsuyu
Ingredients
- Cold dashi900ml
- Fish sauce90ml
- Mirin, boiled off and cooled60ml
- Lime juice60ml total
- Palm sugar2 tsp
- Bird’s eye chili, sliced3
- Shallot rings2 small
- Khao khua1½ tbsp
Method
- 1
Build the base with dashi, fish sauce, mirin, half the lime juice, and dissolved palm sugar.
- 2
Add chili, shallot, and khao khua on service day.
- 3
Add the remaining lime just before pouring.
Garnish
Ingredients
- Cucumber, julienned2 small
- Shiso, torn24 leaves
- Dill sprigs1 bunch
- White sesame seeds2 tbsp
- Crispy shallots4 shallots worth
- Chili oil2 tsp
Method
- 1
Build bowl with ice, noodles, cucumber, shiso, sesame, and chili oil.
- 2
Top with warm pork, dill, and crispy shallots.
- 3
Pour tsuyu tableside.