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| Home -> [Pastas & Noodles, Pork, Soups & Stews] -> [Yam wunsen sai mu (noodle soup w/pork) Recipe] |
Yam wunsen sai mu (noodle soup w/pork)
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Pastas & Noodles, Pork, Soups & Stews |
Rating: |
no rating. |
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Ingredients:
| | FOR THE SOUP | | 8
| oz | Ground pork | | 1
| tbsp | Chopped garlic | | 4
| cup | Soup stock | | 2
| oz | Wunsen (cellophane | | | -noodles), soaked in warm | | | -water for about 15 minutes | | 1/4
| cup | Fish sauce | | 1
| cup | Sliced phak bung (swamp | | | -cabbage), ordinary cabbage | | | -or kale will do as a | | | -replacement | | 2
| | Spring onions (green | | | -onions/scallions) thinly | | | -sliced, including the green | | | -segment | | 1/4
| cup | Phak chi (whole coriander | | | -plant - including the | | | -root), chopped | | 1
| tsp | Prik Thai, about (ground | | | -black pepper) | | | FOR THE MARINADE | | 1
| tbsp | Fish sauce | | 1
| tbsp | Maggi sauce | | 1
| tbsp | Minced garlic | | 1
| tsp | Prik Thai (ground black | | | -pepper) | | 1
| tsp | Rice flour (or cornstarch) |
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Procedures:
| 1 | From: the meades | | 2 | 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. | | 3 | 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. | | 4 | when a soup is described as a "yam", it means that everything is just tossed into the stock as it simmers. | | 5 | This soup is also sometimes called kaeng jued wunsen (kaeng jued implies a rather bland soup -- by thai standards!). | | 6 | 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). | | 7 | maggi sauce is a dark (nearly black) sauce made by the maggi corporation, and widely available... | | 8 | 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. | | 9 | soak and drain the noodles. | | 10 | 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. | | 11 | 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). | | 12 | 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. | | 13 | Colonel ian f. | | 14 | Khuntilanont-philpott systems engineering, vongchavalitkul university, korat 30000, thailand | | 15 | chile-heads digest v2 #270 |
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