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Yam Wunsen Sai Mu(noodle Soup W/pork)

* 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)
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 <> (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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