Sunday, February 15, 2015
Thai Noodle Soup
4 c. chicken stock (I use about 6 cups per recipe)
1/4 lb. ground pork
1 T. finely minced garlic
1/2 t. freshly ground white pepper (I just use a little bit of black)
1/2 t. salt
1 packet (2oz.) of bean thread noodles (I use rice noodles and the packet is more like 16 oz. so I double/triple the recipe)
1 T. fish sauce
3 slender green onions.... (I actually use about 1/2 of one whole bunch in the double/tripled recipe... I don't use all of the tops)
2 T. fried garlic; for this I put about 1/4 c. Olive Oil in a separate pan over med. heat and press about 2 T. garlic and fry it in the oil until it's lightly brown and crisp...
A small handful of fresh cilantro leaves (I use about a half a bunch and I dice/mince them until they are small)
Bring stock to a rolling boil.
Meanwhile, combine pork, garlic, pepper and salt and set aside.
Place bean thread noodles in a bowl and cover with warm water and let soak until softened about 30 mins.(for the rice noodles, I break them before I soak them)
Drop small clumps of seasoned pork into the boiling stock.
Simmer for three mins
Drain the noodles and dump the tangle onto the cutting board. Cut through noodles crosswise and length wise and then add to the soup.(for the rice noodles, I break them before I soak them and just throw them in when soaked)
Stir in the fish sauce and green onions and remove from heat. (I leave it on the heat for a bit and let the cilantro cook with the noodles for a bit)
Add a sprinkling of pepper (which I don't do), the garlic and oil, and the cilantro leaves.
Serve hot and yummy.
(sometimes I add a handful of bean sprouts. This adds nice flavor, but I decided I like it better without their texture.)