Napa Cabbage and Mung Bean Vermicelli Claypot · PrimedTable
Taiwanese🥣 Soups & stews
Napa Cabbage and Mung Bean Vermicelli Claypot
⏱ 90 min
A homey claypot with a clear broth simmered from pork spareribs and chicken wings, flavoured with pickled mustard greens, loaded with tender napa cabbage and silky mung bean vermicelli that soaks up every drop of savoury broth.
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1
Add ginger slices to cold water and heat over medium fire. When the water warms, briefly blanch the chicken wings without overcooking to preserve flavour.
2
Blanch the spareribs in warm water to keep them tender, then rinse away any scum.
3
Rinse the pickled mustard greens thoroughly, rubbing gently and changing water 2–3 times to remove excess salt, then slice into pieces.
4
Crush 1 stalk of garlic chives and chop 2 onions into chunks.
5
Add the blanched spareribs, chicken wings, pickled mustard greens, garlic chives, ginger slices, and onions to a pot. Season with peppercorns and rice wine, then pour in 2200 ml of water.
6
Bring to a boil over medium heat, skimming off foam from the surface. Cover and simmer over low heat for 40–50 minutes.
7
Clean the napa cabbage and separate the stems from the leaves. Chop the leaves casually and slice the stems on the bias for faster cooking.
8
Season the chopped cabbage with a pinch of salt and let it rest to draw out moisture, concentrating its sweetness.
9
Soak the mung bean vermicelli in cold water until softened.
10
Taste the finished broth and adjust seasoning if needed by adding water if it is too salty. Remove the garlic chives, and optionally strain the broth through a fine sieve for clarity.
11
Reserve about 1200 ml of broth. Snip the vermicelli in 2–3 places with scissors for easier eating.
12
Heat oil in a pot over medium heat and stir-fry ginger shreds until the edges look dry.
13
Stir-fry the cabbage stems briefly (they have already released moisture), season with white pepper, and do not add salt.
14
Add the cabbage leaves and toss everything together until well combined.
15
Once the cabbage has shrunk in volume, pour in the reserved broth. Add the vermicelli and cook until tender. Optional: add meatballs for extra flavour.
16
Bring to a boil, cover, and simmer over low heat for about 15 minutes to meld the flavours. Meanwhile, chop the scallion greens.
17
Uncover the pot—the vegetables are now tender and the vermicelli has absorbed the broth. Transfer any stewed spareribs into the pot for extra richness, then garnish with scallion greens.
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