Feed Me That logoWhere dinner gets done
previousnext


Title: Thai Egg Noodles & Pork Soup (Ba Mee Nam)
Categories: Ethnic Soup Pasta Meat
Yield: 6 Servings

1cBean sprouts
8ozEgg noodles, fresh (Ba Mee)
6mdGarlic cloves
6cChicken stock
4tbGround pork
2tbDried shrimp
2tbFish sauce (Nam Pla)
3 Lettuce leaves
8slPork, cooked, 1-1/2" X 3"
2 Green onions, thinly sliced
1tbCorriander leaves, chopped
1tsGranulated sugar
2tbPeanuts, roasted & crushed
1tbDried red chile flakes

Blanch the bean sprouts for a minute, then set them aside to drain. Boil the noodles in plenty of water for five minutes, then drain them.

Next, cook the ground pork in a saucepan over medium heat until it begins to brown. Add chicken stock, dried shrimp and fish sauce, stir, and bring the mixture to boil.

Meanwhile, chop the garlic and fry it in a tablespoon of vegetable oil until it is crisp. Place the blanched bean sprouts in the bottom of a large serving bowl. Top with the cooked noodles. Pour the fried garlic and its oil over top of the noodles.

When the chicken stock mixture boils, tear the lettuce leaves into strips, add them to the stock, immediately remove the stock mixture from the stove, and pour it over the noodles and bean sprouts.

Garnish with pork slices, green onions and corriander leaves. Sprinkle in the sugar, peanuts and chile flakes and serve immediately.

This soup is a Thai adaptation of Chinese egg noodle soup. It is typically served as a one-dish lunch sold in soup kitchens.

From: The Original Thai Cookbook, by Jennifer Brennan. Submitted By TODD OURSTON On FRI, 12-03-93 (19:40)

previousnext