THAI EGG NOODLES AND PORK SOUP (BA MEE NAM)

Servings: 6
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 ea Lettuce leaves
8 sl Pork, cooked, 1-1/2' X 3'
2 ea Green onions, thinly sliced
1 tb Corriander leaves, chopped
1 ts Granulated sugar
2 tb Peanuts, roasted and 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.

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