Thai Egg Noodles and Pork Soup (Ba Mee Nam)

Yields:	6 servings
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	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	40 minutes

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Ingredients

1	cup	bean sprouts
8	ounces	egg noodles	fresh
6	medium	garlic cloves
6	cups	chicken broth
4	tablespoons	ground pork
2	tablespoons	shrimp	dried
2	tablespoons	fish sauce	nam pla
3	each	lettuce leaves
8 sl Pork, cooked, 1	X	pork	cooked, 1 1/2" x 3"
2	each	scallions, spring or green onions	thinly
1	tablespoon	cilantro leaves	chopped
1	teaspoon	sugar	granulated
2	tablespoons	peanuts	roasted & crushed
1	tablespoon	red pepper flakes	dried

Directions

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.

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Member Review

Chicken and Pasta Salad

This recipe is advertised at "2" servings. I made enough (I thought) for 3 following the recipe. The quantity is more for 6 servings. Also, I poured the dressing over all approximately 2 hours before serving, added about 3/4 cup chopped basil & parsley. Served with garlic bread.

Reviewed by kitchenfun