Shrimp and Noodle Clay Pot | Goong Ob Woonsen | กุ้งอบวุ้นเส้น

This clay pot is packed with so much flavor! Known as Goong Ob Woonsen in Thai, it features bean thread noodles and shrimp cooked with ginger, black pepper, and savory seasoning sauces. It's an extremely flavorful and fulfilling one-pot dish that our family loves.

My Thai husband introduced me to Goong Ob Woonsen many years ago. It's one of his all-time favorite dishes, one that he looked forward to eating every time he went back home. After hearing his fond description of this dish, I was inspired to make it.

You make the clay pot by layering bean thread noodles with pork belly, shrimp, and Chinese celery. These ingredients are seasoned with a spice mix of ginger and black pepper and doused with savory soy sauces and sesame oil. The sauce and spice mixtures permeate the noodles and shrimp, creating layers upon layers of delicious flavor.

Now that I know how to make this flavorful Thai noodle dish, we enjoy it at home more often. And now that our children are slightly older and able to tolerate more intense flavors, Goong Ob Woonsen is not just my husband's favorite - it has become a family favorite.

What is Goong Ob Woonsen?

Goong Ob Woonsen is a Thai dish of shrimp and bean thread noodles that are cooked together with ginger, black pepper, and savory seasoning sauces. This dish has Chinese origins, but as with many other dishes that have been incorporated into Thai cuisine, the Thai have made it their own. Cilantro roots and garlic have been added to the ginger and black pepper spice mixture, and Thai seasoning sauces have replaced the Chinese versions.

In Thai, Goong means shrimp, Ob means baked, and Woonsen means bean thread noodles. Therefore, this dish translates to "Shrimp Baked with Bean Thread Noodles". It is traditionally baked in a clay pot set on top of a charcoal grill, with flames surrounding the sides of the pot. Therefore, even though the heat source is coming from the bottom, the noodles are actually "baked" by the flames surrounding the pot.

Equipment

Goong Ob Woonsen is traditionally cooked in a clay pot like the one pictured. You can find these pots or similar versions at many pan-Asian markets, Chinese cookware stores, and of course, online. The clay pot would traditionally be placed on top of a charcoal grill known as a Tao. In the absence of a Tao, the clay pot can be cooked on a gas stove (perhaps with a diffuser so that the heat doesn't damage the pot). These days, it's more common to see Goong Ob Woonsen cooked in a thin aluminum pot over a gas burner.

Ingredients

• Shrimp: You can use shrimp with the shell on, just the tail on, or the shell completely removed. Whichever version you use, be sure to remove the vein.
• Bean Thread Noodles: Bean thread noodles are known as woonsen in Thai. They also go by glass noodles, cellophane noodles, or mung bean noodles. These noodles are opaque when dry and become clear when cooked.
• Bacon: In Thailand, thin strips of pork belly are layered on the bottom of the clay pot. I typically use bacon instead as I tend to have it on hand. Either will work to provide a little bit of grease and porky flavor to the noodles.
• Chinese Celery: The leaves of Chinese celery provide a characteristic flavor and aroma to this dish. They can be found at pan Asian markets like Ranch 99.
• Ginger: Ginger is one of the predominant flavors in this clay pot. Simply peel the skin and cut into thin matchstick slices.
• Black Peppercorns: Whole black peppercorns are another major flavor of this dish.
• Garlic: Peeled garlic will be pounded into the spice mixture.
• Cilantro Roots: Cilantro roots add an earthy aromatic taste to the spice mix. Wash and trim the small rootlets off, then cut into smaller pieces before pounding into the spice mixture. If you don't have cilantro roots, the stems can be used in their place.
• Oyster Sauce, Thin Soy Sauce, Dark Soy Sauce: These savory seasoning sauces provide so much salty umami flavor. The oyster sauce and dark soy sauce also add hints of sweetness.
• Sesame Oil: Sesame oil helps to coat the noodles so they don't stick together, and adds a nutty aroma.

Instructions

Soak the Noodles: Place the dried woonsen noodles in a bowl of room temperature water. Allow them to soak for 15-20 minutes while you prepare the other ingredients.

Make Spice Mix: Pound the garlic, cilantro roots, ginger, and black peppercorns together until a coarse paste is formed. In a separate bowl, combine the seasoning sauces and stir until well mixed.

Start with Pork: Layer bite-sized pieces of pork belly or bacon on the bottom of the clay pot.

Add Spice Mix: Spread a thin layer of the spice mixture on top of the pork slices. Sprinkle a few slices of ginger on top.

Add the Noodles: Drain the water from the bean thread noodles, then add them to the clay pot.

Top with Shrimp: Place the shrimp on top of the noodles, then pour the seasoning sauce mixture on top of everything.

Add Vegetables: Add the Chinese celery on top, if you like it well done. If you prefer it to be slightly crunchy, add it after 15 minutes of cooking.

Cook the Clay Pot: Secure the lid on top of the clay pot and cook on a gas stove over medium high heat for 20 minutes.

NOTE: This recipe makes two standard-sized clay pots. If you are using a standard-sized clay pot, add half the amount of each ingredient to the clay pot at a time.

Serving Suggestions

Once the clay pot is done cooking, take two spoons and mix all the ingredients together like you would a salad. You will end up with a plate of savory, umami-rich noodles permeated with ginger and pepper, topped with succulent shrimp, crisp bacon, and some crunchy greens. Each bite is filled with so much flavor.

As if the clay pot wasn't flavorful enough on its own, it is also sometimes served with the Thai dipping sauce known as Nam Jim Seafood. The shrimp can be dipped into this spicy and sour sauce for an added burst of flavor!

Variations

Goong Ob Woonsen can be made with shrimp or prawns. It is also sometimes made with crab, in which case it's known as Boo Ob Woonsen (Boo = crab). In addition to varying the protein, some recipes call for topping the clay pot with green onions instead of Chinese celery.

I'm so glad my husband introduced me to Goong Ob Woonsen years ago. It's been so nice to savor this flavorful noodle dish together, and now, it's even more special to share it with our children. We hope you enjoy it as much as we do!