This is street food, you can buy it from stalls in pretty much any major Thai town. It is a glass (bean thread) clear noodle soup, usually served with plenty of beansprouts and other fresh green vegetables. In the photograph, I've lifted the noodles so you can see it clearly.
Ingredients for Family
500 gms Glass Noodle ( soaked for 15 minutes )
300 gms Soya Beansprouts
200 gms Chopped Celery
100 gms Sweet Basil Leaves
4 Tablespoons Chopped Spring Onions
4 Tablespoons Chopped Coriander Leaves
300 gms Pork Meat
Ingredients for Stock
200 gms Pork Bones
2 ltrs Water
1 Chicken Stock Cube
4 Garlic Cloves
10 gms Coriander Root
1 Teaspoon Black Peppercorns
30 gms Sliced Chinese Radish
1/2 Teaspoon White Pepper
2 Tablespoons Sugar
4 Tablespoons Pickled Garlic Water
5 Tablespoons Fish Sauce
5 Tablespoons Light Soy Sauce
2 Teaspoons Salt
1. Into a saucepan, put the water, pound the garlic with the black peppercorns and coriander root in a Thai mortar and add it.
2. Add the stock cube and all the other stock ingredients and bring to the boil.
3. Clean the pork bone, cut into pieces and add to the stock pan. Simmer for 90 minutes.
4. Slice the pork meat. To cook this, its normal to lower it into the boiling stock using a wire basket or sieve, and cook for 5 minutes. That way its easy to remove and the stock can be kept.
5. Clean all the vegetables and place onto a serving plate.
6. Take a portion of glass noodles (40gms is typical) and again, use the sieve or wire basket to lower them into the stock for 3 minutes to cook.
7. When serving this, give your guests some of the stock in a soup bowl, add some of the pork, and let them help themselves to the vegetables and condiments - it's normal to load up the soup with lots of fresh green vegetables and soya beansprouts.
Flaked Dried Chillies