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1 cup mungbean noodles, soaked and cut
into short lengths
50g ear mushroom or champignon
1 cup chopped or finely sliced pork
5 small prawns
1 teaspoon finely sliced coriander root
¼ teaspoon pepper
5 cloves garlic
2 scallions
3½ cups soup stock
3 tablespoons fish sauce (nam pla) or
light soy sauce
2 tablespoons cooking oil
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Method:
Pound the coriander root, pepper and
garlic well in a mortar. Heat the oil in a wok. When hot,
fry the garlic mixture until fragrant. Add the pork, prawns and
some fish sauce, along with ½ cup of the stock, the noodles, and the
mushrooms. Continue frying for about 5 minutes and then transfer
the contents of the wok to a pot, add the remaining soup stock, heat
to boiling, and add fish sauce to taste. Remove from the heat,
garnish with scallions and serve.
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