| 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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