粉麵
由 CookWhatHK0 次收藏
冬蔭功罐頭魚粉絲湯，以香茅、南薑同青檸葉煮湯，加罐頭魚同粉絲，最後以青檸、指天椒同刺芫荽調味。
在鍋中加入約三分之一的水，放入豬肉味湯塊，煮至沸騰。
Fill a pot about one-third full with water, then add 1 pork-flavored bouillon cube. Bring the water to a boil.
準備冬蔭功香料：將南薑、香茅和卡菲爾青檸葉切片輕拍，放入沸水中，再加入切片番茄。
Prepare the Tom Yum herbs by slicing and lightly crushing the galangal, lemongrass, and kaffir lime leaves. Add them to the boiling water along with the sliced tomato.
加入少許魚露調味，但暫時不要太鹹，因為罐頭魚本身已有調味。
Season with a small amount of fish sauce, but be careful not to make it too salty at this stage, as the canned fish is already seasoned.
水沸騰後加入罐頭魚，稍微煮沸但不要攪動，以免魚肉散開令湯有腥味。
Once the water is boiling, add the canned fish. Let it boil for a short period without stirring to prevent the fish from breaking apart and making the soup taste overly fishy.
試味並調整鹹淡。加入粉絲，煮至軟身，然後熄火蓋上鍋蓋。
Taste the soup and adjust the saltiness as needed. Add the glass noodles and let the soup boil until they soften. Afterward, turn off the heat and cover the pot.
加入青檸汁及略搗碎的指天椒，按個人喜好調整酸辣程度。最後撒上切碎的刺芫荽（或芫荽）提香。小貼士：熄火後再加青檸汁，可防止出現苦味。
Season the soup with lime juice and roughly pounded bird's eye chilies, adjusting to your desired level of sourness and spiciness. Finish by sprinkling chopped culantro (or cilantro) for an enhanced aroma. Tip: Add the lime juice only after turning off the heat to prevent any bitterness.
將湯盛入碗中，趁熱配白飯享用，或直接食用亦可。
Ladle the soup into bowls and serve it hot with steamed rice, or enjoy it on its own.
