Title: Yam Wunsen Sai Mu (Noodle Soup W/pork)
Categories: Soup Pork
Yield: 4 Servings

FOR THE SOUP
8	oz	Ground pork
1	tb	Chopped garlic
4	c	Soup stock
2	oz	Wunsen (cellophane noodles); soaked in warm water for about
1/4	c	Fish sauce
1	c	Sliced phak bung (swamp cabbage); ordinary cabbage or kale w
2		Spring onions (green onions/scallions) thinly sliced; includ
1/4	c	Phak chi (whole coriander plant - including the root); chopp
1	ts	Prik Thai; about (ground black pepper)
FOR THE MARINADE
1	tb	Fish sauce
1	tb	Maggi sauce
1	tb	Minced garlic
1	ts	Prik Thai (ground black pepper)
1	ts	Rice flour (or cornstarch)

Date: Sat, 16 Mar 1996 08:41:21 -0500

From: The Meades (by way of If ever there was a subject close to my heart (well, my stomach is close to my heart -- especially when I overeat), it is noodle soups. I guess that I eat a noodle soup or stir fried noodle dish about 8 times a week, and the repeat cycle is about 3 months. However, they have a nasty tendency to read rather repetitively: the techniques and basic principles involved come down to 4 or 5 "signature" dishes, of which this is one.

When a soup is described as a "yam", it means that everything is just tossed into the stock as it simmers. This soup is also sometimes called Kaeng Jued Wunsen (Kaeng Jued implies a rather bland soup -- by Thai standards!).

This can be made with a variety of ingredients, but the most interesting are probably pork (as here), beef, chicken, shrimp, meat balls, fish balls, shrimp balls, or "monkey balls" (a mixed meat ball ~ not actually made from monkey meat!), or one of the various Thai sausages, as well as vegetarian options (for a quick veggie variation try marinating some tofu in dark sweet soy sauce for about 3 hours and then using that instead of the pork).

Maggi sauce is a dark (nearly black) sauce made by the Maggi corporation, and widely available...

Method: Mix the marinade ingredients, mix with the ground pork, and make the pork into small meat balls, then set aside and leave to marinate for 3 or 4 hours.

Soak and drain the noodles.

Bring the stock to a boil and add all the ingredients except the noodles, and continue to boil until the meatballs are cooked through, when they will float.

Remove from the heat, pour into a serving bowl and add the noodles (note the immersion in the near boiling soup is enough to cook the noodles).

Serve with the usual Thai table condiments (nam pla prik [chilies in fish sauce], prik dong [chilies in vinegar], sugar, prik phom [ground chilies], and ground peanuts. Colonel Ian F. Khuntilanont-Philpott Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand

CHILE-HEADS DIGEST V2 #270

From Glen Hosey's Recipe Collection Program, hosey@erols.com

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