Ba Mee Nam (Egg Noodles And Pork Soup)
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Ba Mee Nam (Egg Noodles And Pork Soup)
  Noodles    Pork    Eggs    Soups    Thai  
Last updated 6/12/2012 1:05:38 AM. Recipe ID 30721. Report a problem with this recipe.
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      Title: Ba mee nam (egg noodles and pork soup)
 Categories: Thailand, Soups/stews, Pastas, Ham/pork
      Yield: 6 Servings
      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    Lettuce leaves
      8 sl Pork, cooked, 1-1/2" X 3"
      2    Green onions, thinly sliced
      1 tb Corriander leaves, chopped
      1 ts Sugar, granulated
      2 tb Peanuts, roasted & 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

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Recipe ID 30721 (Apr 03, 2005)

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