BA MEE NAM (EGG NOODLES & PORK SOUP)

      Title: BA MEE NAM (EGG NOODLES & PORK SOUP)
  Categories: Thailand, Soups/stews, Pastas, Ham/pork, Thai
       Yield: 6 Servings
  
       1 c  Bean sprouts
       8 oz Egg noodles, fresh (Ba Mee)
       6 md Garlic cloves
       6 c  Chicken stock
       4 tb Ground pork
       2 tb Dried shrimp
       2 tb Fish sauce (Nam Pla)
       3    Lettuce leaves
       8 sl Pork, cooked, 1-1/2" X 3"
       2    Green onions, thinly sliced
       1 tb Corriander leaves, chopped
       1 ts Sugar, granulated
       2 tb Peanuts, roasted & crushed
       1 tb Dried red chile flakes
  
   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.
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