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This dish in Thai is called Baa Mee Nam Muu

Serves 4

This is a very popular soup eaten at any time of the day in Thailand, at road-side vendors and at the open shop fronts of Thai ‘soup kitchens’. The soup can be served with any type of noodle, rice or egg, wide or narrow. For this recipe, we’ve chosen Chinese egg noodles. It can be served at home as a hearty curtain-raiser to a Thai banquet or as a light meal in itself.

Ingredients:

• 8 cups chicken Soup Stock
  
• 8 oz Roast Red Pork, or any cooked lean pork, thinly sliced
  
• 1 tbsp sugar
  
• 2 tbsp fish sauce
  
• 5 oz Chinese dried egg noodles
  
• 4 cloves garlic, finely chopped and fried until crisp
  
• 2 oz bean sprouts
  
• 3 lettuce leaves, shredded

Garnish:

• 2 tbsp chopped coriander leaves
  
• 1 tbsp dried red chili flakes or fresh chilies, seeded and sliced
  
• 2 scallions, finely chopped
  
• 2 tbsp roughly ground roasted peanuts

1. In a large saucepan, bring chicken stock to the boil. Add pork, sugar and fish sauce. Lower heat. Add noodles and simmer until just tender, about 5 minutes.
2. Add fried garlic, bean sprouts and shredded lettuce. Immediately remove from heat. Pour into a large tureen or serving bowl. Garnish with coriander leaves. Serve the rest of the garnishes in bowls and let people help themselves.