Recipe details are AI-generated from the video and may contain errors — for reference only.
Thinly slice 1 piece of ginger root and 1 stalk of lemongrass on a cutting board.
Watch out
Use a sharp knife and keep your fingers away from the blade to avoid cuts.
Finely shave 1 piece of small palm sugar using a knife on a cutting board.
Watch out
Palm sugar is hard, hold it firmly while shaving to prevent the knife from slipping.
Crush the sliced ginger and lemongrass using a small pestle on a cutting board until aromatic.
Watch out
Smash gently so the ginger slices do not scatter off the cutting board.
Use heat-resistant gloves or cloth when handling the hot pot to avoid burns.
Add 1 piece of ginger and 1 stalk of lemongrass into 700 ml of boiling water, boil for 15 minutes over medium heat until the broth turns yellowish and aromatic.
local_fire_departmentmedium heat, 15 minutesWatch out
Do not use overly high heat, otherwise the water will overflow from the pot.
Add the shaved 1 piece of palm sugar into the boiling broth, stir continuously until the palm sugar is completely dissolved and the water turns reddish-brown.
local_fire_departmentmedium heatWatch out
Stir the palm sugar continuously after adding, otherwise it will settle and burn at the bottom of the pot.
