#world food

There’s nothing quite like slurping down a bowl of well seasoned noodles in a savoury broth and guay tiew nam (rice noodle soups) are perfect for that. They can be more or less whatever you want them to be using any kind of combinations of ingredients and seasonings. They are both hearty and filling but very healthy too, just right for a cold February evening. You’ll find noodle soup sellers up and down Thailand on any available street corner working from restaurants, stalls and push carts and they’re one of the easiest and most popular dishes to grab on the go.

For two big bowls use:

• a small pack of fresh rice noodles (around 200g) (or 2 leaves of dried- prepared to pack instructions), loosened and separated into individual strands
• 2 handfuls of beansprouts
• 2 spring onions, finely sliced
• 200g pork mince
• 1 litre water
• 2 handfuls of chicken bones, raw or cooked, meat on or off. I used chicken wing tips and will save the wings for another recipe.
• half a bulb of garlic, 1 clove finely chopped, the rest just cut in half
• a handful of coriander- half finely chopped, half just very roughly cut
• a tablespoon of black pepper
• a small splash of fish sauce

And for seasonings, choose from: chilli flakes, sugar, sliced chillies & garlic in vinegar or in fish sauce, lime wedges, peanuts, shredded coriander- it’s your choice!

Place the broth ingredients: water, chicken bones, the roughly cut garlic and coriander and ¾ of the black pepper in a large pan. Bring to the boil and simmer slowly for at least an hour for the flavour to develop.

While the broth cooks make the pork balls; mix mince, finely chopped garlic and coriander, the last ¼ tablespoon of pepper and the fish sauce together in a bowl. Using your hands, form them into golf ball sized meatballs and leave to one side.

When the broth is ready, use a small sieve or strainer to scoop out and discard all the solids. Turn up the heat and drop in the rice noodles, not for long, around 20 seconds, much longer and they’ll turn to mush. Scoop out and place in bowls along with a little broth so they don’t clump together.

Into the simmering broth, gently place the pork balls which will cook quickly; around 3 minutes- cut one if half to check if need be. Scoop them out when cooked and place onto of the noodles.

Finally, put in the beansprouts and blanch for no more than 20 seconds so they don’t lose their crunch. strain and place in the serving bowl before ladling  over a decent amount of broth to fill the bowl.

Sprinkle over the chopped spring onions and whatever seasoning you like. Feel free to slurp, it’s good manners!!

http://iwishiwasinthailand.blogspot.co.uk/2016/02/guay-tiew-nam-moo-pork-noodle-soup.html#.VsjU4pyLTIV