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| This is street food, you can buy it from stalls in pretty much any major Thai town. It is a glass (bean thread) clear noodle soup, usually served with plenty of beansprouts and other fresh green vegetables. In the photograph, I've lifted the noodles so you can see it clearly. |
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| Ingredient |
For Family
500 gms Glass Noodle ( soaked for 15 minutes ) |
| 300 gms Soya Beansprouts |
| 200 gms Chopped Celery |
| 100 gms Sweet Basil Leaves |
| 4 Tablespoons Chopped Spring Onions |
| 4 Tablespoons Chopped Coriander Leaves |
| 300 gms Pork Meat |
For Stock
200 gms Pork Bones |
| 2 ltrs Water |
| 1 Chicken Stock Cube |
| 4 Garlic Cloves |
| 10 gms Coriander Root |
| 1 Teaspoon Black Peppercorns |
| 30 gms Sliced Chinese Radish |
| 1/2 Teaspoon White Pepper |
| 2 Tablespoons Sugar |
| 4 Tablespoons Pickled Garlic Water |
| 5 Tablespoons Fish Sauce |
| 5 Tablespoons Light Soy Sauce |
| 2 Teaspoons Salt |
| Preparation |
| 1. Into a saucepan, put the water, pound the garlic with the black peppercorns and coriander root in a Thai mortar and add it. |
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| 2. Add the stock cube and all the other stock ingredients and bring to the boil. |
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| 3. Clean the pork bone, cut into pieces and add to the stock pan. Simmer for 90 minutes. |
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| 4. Slice the pork meat. To cook this, its normal to lower it into the boiling stock using a wire basket or sieve, and cook for 5 minutes. That way its easy to remove and the stock can be kept. |
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| 5. Clean all the vegetables and place onto a serving plate. |
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| 6. Take a portion of glass noodles (40gms is typical) and again, use the sieve or wire basket to lower them into the stock for 3 minutes to cook. |
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| 7. When serving this, give your guests some of the stock in a soup bowl, add some of the pork, and let them help themselves to the vegetables and condiments - it's normal to load up the soup with lots of fresh green vegetables and soya beansprouts. |
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Serve With
Flaked Dried Chillies
Sugar
Vinegar
Fried Garlic
Crushed Peanuts
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