A recipe for Thai Egg Noodles and Pork Soup (Ba Mee Nam). Follow the simple recipe instructions for Thai Egg Noodles and Pork Soup (Ba Mee Nam) shared by other home cooking experts.
Ingredients
1 c. Bean sprouts8 oz. Egg noodles, fresh (Ba Mee)
6 med. Garlic cloves
6 c. Chicken stock
4 Tbs. Ground pork
2 Tbs. Dried shrimp
2 Tbs. Fish sauce (Nam Pla)
3 ea. Lettuce leaves
8 slices Pork, cooked, 1-1/2 X 3"
2 ea. Green onions thinly sliced
1 Tbs. coriander leaves chopped
1 Tsp. Granulated sugar
2 Tbs. Peanuts roasted and crushed
1 Tbs. Dried 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 Tbs. 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 coriander leaves. Sprinkle in the sugar peanuts and chile flakes and serve immediately. "
