Ba mee nam (egg noodles & pork soup)

6 Servings

Ingredients

QuantityIngredient
1cupBean sprouts
8ouncesEgg noodles, fresh (Ba Mee)
6mediumsGarlic cloves
6cupsChicken stock
4tablespoonsGround pork
2tablespoonsDried shrimp
2tablespoonsFish sauce (Nam Pla)
3Lettuce leaves
8slicesPork, cooked, 1-1/2\" X 3\"
2Green onions, thinly sliced
1tablespoonCorriander leaves, chopped
1teaspoonSugar, granulated
2tablespoonsPeanuts, roasted & crushed
1tablespoonDried red chile flakes

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.