This is a light, clear soup from the north of Thailand. Unlike other noodle recipes, this one is always eaten with rice. It is a warming ‘comfort food’ and is very easy to prepare. The noodles continue to soak up liquid as they sit, so serve the soup straight away.
- Yield: 4 Servings
- 15 pieces of dried black fungus
- 2 oz (50 g) mung bean vermicelli
- 2 tablespoons vegetable oil
- 4 large garlic cloves, finely chopped
- 1 lb (450 g) minced (ground) pork
- 20 coriander (cilantro) leaves, finely chopped
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper
- 22 fl oz 2½ (625 ml) vegetable or chicken stock
- 2 tablespoons light soy sauce
- 1 tablespoon preserved radish
- a few coriander (cilantro) leaves, for garnish
- Soak the mushrooms in hot water for 5 minutes, or until soft, then drain them and cut into smaller pieces if necessary.
- Soak the mung bean vermicelli in hot water for 5–7 minutes, or until soft, then drain it well and cut it into small pieces.
- Heat the oil in a small wok or frying pan and stir-fry the chopped garlic until light golden. Remove from the heat, lift out the garlic with a slotted spoon and drain on paper towels.
- In a bowl, combine the pork with the coriander leaves, salt and pepper. Use a spoon or your wet hands to shape the mixture into small balls about 1 cm (½ in) in diameter.
- Heat the stock to boiling point in a saucepan. Add the light soy sauce and radish. Lower the pork balls into the stock and cook for 2 minutes over medium heat. Add the mushrooms and the noodles and cook for 1–2 minutes, stirring frequently. Taste, then adjust the seasoning and sprinkle with the garlic, garlic oil and coriander.