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Welcome
\ Travel \ Thai Cuisine
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Ingredients: |
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For
2 servings |
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400
g. (15 oz.) |
rice
noodles, boiled |
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150
g. (5 1/2 oz.) |
pork,
boiled and sliced |
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150
g. (5 1/2 oz.) |
minced
pork |
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6
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pork
balls or fish balls |
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1
cup |
beansprouts,
boiled |
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3
tsp. |
garlic,
finely chopped and sauteed |
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3
tsp. |
coriander,
cut into 1 cm (1/2 inch) pieces |
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3
tsp. |
spring
onion, finely chopped |
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5
cups |
pork
stock |
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3
tsp. |
white
soya sauce |
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Preparation:
1. Boil the rice noodles and place in a
serving dish. Toss with sauteed garlic.
2. In a pot, heat the pork stock. Add the
minced pork and pork balls. Season with
white soya sauce. Bring the soup to a boil.
Remove.
3. Top the noodles with pork slices. Pour
the soup from step 2 over the noodles.
4. Garnish with beansprouts, coriander and
spring onion.
5. When serving, accompany with cruet containing
dishes of chilli powder, sugar, crushed
peanuts, fish sauce and Phrik Nam Som (pickled
chillies in vinegar) for individual adjustment.
Note
: This dish can also be served as dry noodles
simply by leaving out the soup.
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