Ba Mee Nam (Egg Noodles and Pork Soup)

Title:
Ba Mee Nam (Egg Noodles and Pork Soup)

Yield:
6 Servings

Categories:
Thai,
Soups,
Pastas




Ingredients:





     1 c  Bean sprouts


     8 oz Egg noodles, fresh (Ba Mee)


     6 md Garlic cloves


     6 c  Chicken stock


     4 tb Ground pork


     2 tb Dried shrimp


     2 tb Fish sauce (Nam Pla)


     3    Lettuce leaves


     8 sl Pork, cooked, 1-1/2" X 3"


     2    Green onions, thinly sliced


     1 tb Corriander leaves, chopped


     1 ts Sugar, granulated


     2 tb Peanuts, roasted & crushed


     1 tb Dried 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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip