1 cup bean sprouts
8 oz egg noodles, fresh (ba mee)
6 medium garlic cloves
6 cup chicken stock
4 tbsp ground pork
2 tbsp dried shrimp
2 tbsp fish sauce (nam pla)
3 lettuce leaves
8 slice pork, cooked, 1-1/2 x 3
2 green onions, thinly sliced
1 tbsp corriander leaves, chopped
1 tsp sugar, granulated
2 tbsp peanuts, roasted & crushed
1 tbsp dried red chile flakes
Directions
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.
Servings: 6 servings
Ba Mee Nam (Egg Noodles & Pork Soup) Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Soup
The History of Recipes
It is possible to read the history of written recipes back into history, in fact as far back into history as the early Egyptians, and maybe even further. However, in the main part, these ancient cookbooks were just very simple pictorial instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to food historians are some tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into starters, entrees and afters, something we still use today. He also recounts how the cooks of Roman times were skilled in the use of many spices and herbs, including some familiar names for example thyme, fennel and parsley. Later, in the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from Arab cuisine, including spices such as coriander, parsley, and basil. These new herbs and spices was responsible for an outbreak in manuscripts on cooking, most of which are now in private cookery archives. The arrival of television brought us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Ba Mee Nam (Egg Noodles & Pork Soup) recipe.
