Title: Yam Wunsen Sai Mu (Noodle Soup W/pork)
Categories: Soup
Yield: 4 Servings

--------------------------------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
-replacement
2 Spring onions (green
-onions/scallions) thinly
-sliced; including the green
-segment
1/4 c Phak chi (whole coriander
-plant - including the
-root); chopped
1 ts Prik Thai; about (ground
-black pepper)

------------------------------FOR THE MARINADE------------------------------
1 tb Fish sauce
1 tb Maggi sauce
1 tb Minced garlic
1 ts Prik Thai (ground black
-pepper)
1 ts Rice flour (or cornstarch)

Date: Sat, 16 Mar 1996 08:41:21 -0500

From: The Meades (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

CHILE-HEADS DIGEST V2 #270

From Glen Hosey's Recipe Collection Program, hosey@erols.com
Posted to MM-Recipes Digest V3 #239

Date: Mon, 02 Sep 1996 12:02:26 -0400

From: Walt Gray