| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Thai | Soup | 4 | Servings |
INGREDIENTS
| 8 | oz | Ground pork |
| 1 | tb | Chopped garlic |
| 4 | c | Soup stock |
| 2 | oz | Wunsen (cellophane noodles); soaked in warm water for about 15 minutes |
| 1/4 | c | Fish sauce |
| 1 | c | 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 | c | Phak chi (whole coriander plant – including the root); chopped |
| 1 | ts | Prik Thai; about (ground black pepper) |
| 1 | tb | Fish sauce |
| 1 | tb | Maggi sauce |
| 1 | tb | Minced garlic |
| 1 | ts | Prik Thai (ground black pepper) |
| 1 | ts | Rice flour (or cornstarch) |
INSTRUCTIONS
FOR THE SOUP FOR THE MARINADE Date: Sat, 16 Mar 1996 08:41:21 -0500 From: The Meades <kmeade@ids2.idsonline.com> (by way of If ever there was a subject close to my heart (well, my stomach is close to my heart -- especially when I overeat), it is noodle soups. 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. 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. When a soup is described as a "yam", it means that everything is just tossed into the stock as it simmers. This soup is also sometimes called Kaeng Jued Wunsen (Kaeng Jued implies a rather bland soup -- by Thai standards!). 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). Maggi sauce is a dark (nearly black) sauce made by the Maggi corporation, and widely available... 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. Soak and drain the noodles. 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. 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). 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. Colonel Ian F. Khuntilanont-Philpott Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand CHILE-HEADS DIGEST V2 #270 From Glen Hosey's Recipe Collection Program, hosey@erols.com Posted to MM-Recipes Digest V3 #239 Date: Mon, 02 Sep 1996 12:02:26 -0400 From: Walt Gray <waltgray@mnsinc.com>
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