*  Exported from  MasterCook  *
                   Yam Wunsen Sai Mu (noodle Soup W/pork)
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soup
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FOR THE SOUP-----
    8       oz           Ground pork
    1       tb           Chopped garlic
    4       c            Soup stock
    2       oz           Wunsen (cellophane
                         -noodles) -- soaked in warm
                         -water for about 15 minutes
      1/4   c            Fish sauce
    1       c            Sliced phak bung (swamp
                         -cabbage) -- ordinary cabbage
                         -or kale will do as a
    2                    Spring onions (green
                         -onions/scallions) thinly
                         -sliced -- including the green
      1/4   c            Phak chi (whole coriander
                         -plant - including the
                         -root) -- chopped
    1       t            Prik Thai -- about (ground
                         -black pepper)
                         -----FOR THE MARINADE-----
    1       tb           Fish sauce
    1       tb           Maggi sauce
    1       tb           Minced garlic
    1       t            Prik Thai (ground black
    1       t            Rice flour (or cornstarch)
   Date: Sat, 16 Mar 1996 08:41:21 -0500
   From: The Meades <kmeade@ids2.idsonline.com> (by way
   of If ever there was a subject close to my heart
   (well, my stomach is close to my heart -- especially
   when I overeat), it is noodle soups. I guess that I
   eat a noodle soup or stir fried noodle dish about 8
   times a week, and the repeat cycle is about 3 months.
   However, they have a nasty tendency to read rather
   repetitively: the techniques and basic principles
   involved come down to 4 or 5 “signature” dishes, of
   which this is one.
   When a soup is described as a “yam”, it means that
   everything is just tossed into the stock as it
   simmers. This soup is also sometimes called Kaeng Jued
   Wunsen (Kaeng Jued implies a rather bland soup -- by
   Thai standards!).
   This can be made with a variety of ingredients, but
   the most interesting are probably pork (as here),
   beef, chicken, shrimp, meat balls, fish balls, shrimp
   balls, or “monkey balls” (a mixed meat ball ~ not
   actually made from monkey meat!), or one of the
   various Thai sausages, as well as vegetarian options
   (for a quick veggie variation try marinating some tofu
   in dark sweet soy sauce for about 3 hours and then
   using that instead of the pork).
   Maggi sauce is a dark (nearly black) sauce made by the
   Maggi corporation, and widely available...
   Method: Mix the marinade ingredients, mix with the
   ground pork, and make the pork into small meat balls,
   then set aside and leave to marinate for 3 or 4 hours.
   Soak and drain the noodles.
   Bring the stock to a boil and add all the ingredients
   except the noodles, and continue to boil until the
   meatballs are cooked through, when they will float.
   Remove from the heat, pour into a serving bowl and add
   the noodles (note the immersion in the near boiling
   soup is enough to cook the noodles).
   Serve with the usual Thai table condiments (nam pla
   prik [chilies in fish sauce], prik dong [chilies in
   vinegar], sugar, prik phom [ground chilies], and
   ground peanuts. Colonel Ian F. Khuntilanont-Philpott
   Systems Engineering, Vongchavalitkul University, Korat
   30000, Thailand
   From Glen Hosey’s Recipe Collection Program,
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