This Chinese influenced Thai dish begins with a bed of glass noodles, cooked in a mixture of coriander roots, black pepper, and Maggi soy sauce, and finally topped with a couple of jumbo prawns. While it seems like a simple dish, a precise measurement of ingredients and expert cooking technique (using an extremely hot fire), make it tough to get right. At Somsak Boo Op, it’s amazing!

See the blog post: https://www.eatingthaifood.com/thai-seafood-somsak-pu-ob-bangkok/