Appon's Thai Food Recipes

« Pork Patty for Soups ( Mu Noom ) | Main | Thai Suki Yaki - Some Assembly Required »

Chicken & Pork Noodle Soup ( Guay-Tiaw Mu Nam Sie )

Chicken-Pork-Noodle-Soup.jpg

Chicken & Pork Noodle Soup, is a cheap food sold from street stalls in major Thai cities. Thai people don't cook this at home, not just because its so widely available on the street, but also because it takes a lot of preparation work and has many ingredients. Although not as convenient to make yourself, it is well worth it. It is a great 'show' food, each diner receives a generic pot of noodles with chicken and pork, and chooses the seasonings they prefer. The soup can be prepared the day before. Eat with chopsticks and a spoon. Available all across Thailand, it is very mild & not spicy.

Ingredient for Family of 5
Packet of Rice Noodles
1 Large boiling pan with 3 litres water.
1 Chicken Carcass with chicken meat
2 Pork Bones (To make stock)
1 Chicken stock cube
3 Tablespoons Light Soya Sauce
3 Tablespoons Fish Sauce
2 Tablespoons Sugar
2 Tablespoons Salt
2 Tablespoon of Pickle Garlic Water
6 Garlic Cloves
Whole Back Peppercorn
1 Coriander Root
1 Chinese Radish

Ingredients for Seasoning
Dried Flaked Chilli
Sugar
Ground Peanuts
Vinegar
Fried Garlic in Oil
Pork Rinds

Garnish With
Pak Bong (Or Green Leaf Vegetables).
Soya Bean Shoots
Fried soya curd cubes

Preparation
For the Soup
1. Start by bringing the pan of water to boil, we will add the ingredients when it is boiling.
2. Grind the garlic, coriander root, and peppercorns together and add to the boiling pan.
3. Add the fish sauce, light soya sauce, sugar, salt, and garlic pickle water, to the pan.
4. Chop the radish into 1cm slices for this soup we need 3 or 4 slices, add to the pan.
5. Add the chicken carcass and pork bone and leave on a low boil for 1 hour.
6. Once the soup is ready, remove the chicken, and shred any meat on it.

Chicken-Pork-Noodle-Soup-Garnish.jpg

For the Garnish
7. Chop of the pak bong into 4cm pieces
8. Put the pak bong and soya shoots into cold water.

To Serve
9. Boil water in an clean pan.
10. Put the noodles into the boiling water, they will cook in less than a minute. Ideally put the noodles into a seive and lower the seive into the boiling water, so that the noodles can be cooked and removed quickly.
11. Place the noodles in a bowl, with some shredded chicken together with some stock from the soup.
12. Let your guest choose which other garnishes to add to the bowl. Its normal to add lots and lots of garnishes to add different flavours and textures.

Comments (1)

Nancy Murray:

Hello,

How nice to see your Isan Suki recipe. I was a volunteer in Isan and my Thai roommates loved to make suki. I look forward to trying it again.

You mention Mu Yang in an earlier post. Do you have a recipe? My friend would make it by slow cooking in a pot on the stove. Do you know how to do it this way?

I am looking for recipes that show how to preserve meat and that don't need refrigeration, especially don't need it after the meat has been processed. Perhaps you have some ideas? I am thinking of naem, dried fish, etc. If you have any ideas and/or recipes, I would be most grateful.

Thanks!!!

Nancy

Content Copyright 2004-2015 Khiewchanta.com. All rights reserved.

About

This page contains a single entry from the blog posted on May 16, 2011 3:59 PM.

The previous post in this blog was Pork Patty for Soups ( Mu Noom ).

The next post in this blog is Thai Suki Yaki - Some Assembly Required.

Many more can be found on the main index page or by looking through the archives.