Goong Ob Woon Sen

1. 1

   Prepare the noodles

   Soak the bean thread noodles in room-temperature water for 10-30 minutes until softened. Once soft, drain completely and cut into shorter lengths (about 6-8 inches) for easier eating. Set aside.

2. 2

   Create the aromatic paste

   Using a mortar and pestle, pound together the garlic cloves, ginger matchsticks (reserve some ginger slices for layering), cilantro roots, and whole black peppercorns until you get a coarse, aromatic paste. This traditional method releases essential oils and creates deeper flavor.

3. 3

   Mix the sauce

   In a mixing bowl, combine oyster sauce, thin soy sauce, dark soy sauce, fish sauce (if using), sesame oil, sugar, and water or chicken stock. Stir well until the sugar dissolves and all ingredients are thoroughly mixed.

4. 4

   Season the noodles

   Pour about half of the prepared sauce over the drained noodles and toss thoroughly to coat. If using mushrooms, add them now and toss again to distribute evenly.

5. 5

   Layer ingredients in clay pot or heavy pan

   In a clay pot or heavy-bottomed pan with a lid, layer the ingredients: First, place the bacon pieces on the bottom (this will render fat and prevent sticking). Add the aromatic paste and spread it around. Scatter the reserved ginger slices. Add the sauced noodle mixture and spread evenly. Arrange the prawns in a single layer on top so they cook evenly in the steam. Pour the remaining sauce over everything.

6. 6

   Cook the dish

   Heat 1 tablespoon of oil in the pot over medium heat. Once the oil and ginger start sizzling, cover the pot with a tight-fitting lid. Cook on medium to medium-high heat for 15-20 minutes. If using a clay pot directly on the stovetop, use a heat diffuser to prevent cracking. The dish is done when the prawns are pink and cooked through and the noodles have absorbed most of the liquid.

7. 7

   Add celery and finish

   After cooking for about 15 minutes, quickly uncover and add the Chinese celery pieces. If you prefer softer celery, add it at the beginning with the noodles. For a fresh, crunchy texture, add it in the last 1-2 minutes of cooking. Re-cover and cook for another minute or two.

8. 8

   Mix and serve

   Remove from heat and uncover. Using tongs or chopsticks, toss everything together to distribute the sauce and ingredients evenly. The noodles should be glossy and have absorbed the savory flavors. Serve immediately, either in the clay pot or transfer to individual plates. Garnish with fresh cilantro if desired.

• •Use the largest, freshest prawns you can find - the quality of the prawns really matters in this dish. Leave the tails on for presentation and extra flavor.
• •Don't skip the bacon or pork belly - it adds essential richness and prevents the noodles from sticking to the bottom of the pot.
• •Reserve some ginger slices separately rather than pounding them all - this gives you both the aromatic paste flavor and visible ginger pieces.
• •Soak noodles until just softened, not mushy - they'll continue cooking in the pot and absorb the sauce.
• •If using a clay pot on the stovetop, always use a heat diffuser to prevent thermal shock and cracking.
• •Add celery at the end if you want it crunchy, or at the beginning for a softer texture - it's a matter of preference.
• •The dish should have some moisture but not be soupy - the noodles should absorb most of the liquid while cooking.
• •Don't lift the lid too often during cooking - the steam is essential for cooking the prawns and infusing flavors.
• •Traditionally served with Nam Jim Seafood (Thai seafood dipping sauce) or Chinese black vinegar on the side.
• •This dish is best served immediately while hot - the noodles can continue to absorb liquid and become dry if left sitting.

• •
  khao-hom-mali
• •
  tom-yum-goong
• •
  som-tam
• •
  pad-pak-boong
• •
  larb-moo

Goong Ob Woon Sen is a classic Thai-Chinese fusion dish that exemplifies the influence of Chinese culinary traditions on Thai cuisine, particularly in Central Thailand and Bangkok. The cooking technique of 'ob' (baking or pot-cooking) and the use of glass noodles (woon sen), soy sauces, and clay pots all reflect Chinese cooking methods that were adapted and embraced by Thai cooks. The dish gained popularity in Bangkok's street food scene and home kitchens due to its impressive presentation when served in a clay pot and its ability to feed multiple people in one vessel. Traditionally, this dish would be cooked over charcoal with flames licking the sides of the clay pot, creating a slightly smoky flavor and dramatic presentation. The use of fresh aromatics like ginger, cilantro root, and white pepper gives it a distinctly Thai character, while the soy sauce-based seasoning shows Chinese influence. The dish is particularly popular as a communal meal for special occasions and family gatherings.

An authentic Goong Ob Woon Sen has several key characteristics: it must be cooked with a lid to create steam (the 'ob' or baking method), the prawns should be large and left whole with tails on for dramatic presentation, and the dish should have a pronounced ginger and pepper flavor. Traditional versions use a Thai clay pot (mor din) and are cooked over charcoal, giving a subtle smoky note. The noodles should be glossy and have absorbed the savory sauce without being soupy or dry. Bacon or pork belly is essential for adding richness and preventing sticking - this isn't just about flavor but also function. The layering technique is important: fatty meat on bottom, aromatics, noodles, then prawns on top to steam properly. Chinese celery (with its strong, distinctive flavor) is preferred over Western celery. The sauce balance is crucial - it should be savory from oyster sauce and soy sauce, slightly sweet, with sesame oil adding aromatic depth. Many modern recipes skip the cilantro root and bacon, but these are traditional elements that shouldn't be omitted for an authentic result. The dish should never be watery - the noodles absorb the liquid during cooking, leaving just enough moisture to keep everything glossy.