You can use any kind of meat or seafood to flavor sotanghon (mung bean vermicelli) soup, but if you haven’t tried ham, now’s the time to do it. It doesn’t take much, and this is incredibly flavorful and satisfying for a quick and easy dish.
If your ham is the bone-in kind, that’s even better. Simmer those bones on low for about an hour to extract their flavor. The broth alone makes a good soup. It works on all sorts of noodle dishes — dry or soupy — but I think it goes best with the more neutral-tasting sotanghon. For me, it’s a meal in itself, perfect for this wet (and stormy) season. Especially with a hangover.
Trivia
The medical term for hangover is veisalgia. Wikipedia states its causes “are still poorly understood.” They should’ve asked me.
Begin by sautéing strips/flakes of ham in a tablespoon of oil, along with chopped onion, garlic, and ginger. Let the spices sweat and release their aromas before adding the broth (or chicken stock if you don’t have it). Let come to a boil, then season with a touch of soy sauce and a pinch of sugar until to your taste. Throw in some pre-soaked vermicelli and sliced cabbage (I prefer the Chinese variety). Simmer for a minute or two and drizzle with a few drops of sesame oil. Serve hot.
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