1 cup bean sprouts
8 oz egg noodles, fresh (ba mee)
6 medium garlic cloves
6 cup chicken stock
4 tbsp ground pork
2 tbsp dried shrimp
2 tbsp fish sauce (nam pla)
3 each lettuce leaves
8 slice pork, cooked, 1-1/2 x 3
2 each green onions, thinly sliced
1 tbsp corriander leaves, chopped
1 tsp granulated sugar
2 tbsp peanuts, roasted & crushed
1 tbsp dried red chile flakes
A Recipe for
Thai Egg Noodles & Pork Soup (Ba Mee Nam)
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
This Recipe for Thai Egg Noodles & Pork Soup (Ba Mee Nam) is one of thousands in the Recipes-to-go Egg Cookbook.
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My favorite animal is steak. |
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This is a recipe for Thai Egg Noodles & Pork Soup (Ba Mee Nam) from the recipe cookbook of Recipes-to-go (Egg)
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
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| Cindy Garner |
Correct Behavior Food for thought is no substitute for the real thing. |
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| Madeleine L'Engle (1918--) American author. |
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| Elaine Boosler |
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| Patrick age 10 Advice from Kids |
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
immediately.
Serves: 6
Thai Egg Noodles & Pork Soup (Ba Mee Nam) Recipe brought to you by Recipes To-Go