Appon's Thai Food Recipes

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Pork Parcel Soup ( Giew Nam )

pork-parcel-soup.jpg

The pork parcels in this soup give it a much more substantial bulk than a regular soup. More like a main course, indeed that's how we eat it, as a main course in its own right. You can buy pork parcel ready made from Asian supermarkets and keep them frozen until needed if you don't wish to make them. Alternatively you can make a big batch and use them as needed, this is what I do.
Pickled garlic water is the pickling juice used to pickle garlic, it adds a sour taste and strong garlic scent. If you do not have pickled garlic to hand, use a dash of vinegar.

Ingredients for Parcels
50 gms Pork Mince
4 Garlic Cloves
1 Teaspoon Black Pepper Corns
1 Teaspoon Salt
100 gms Wheat Flour
1 Egg
2 Tablespoon Oil

Ingredients for Soup
150 gms Pork Back Bone
2 Litres Water
2 Teaspoons Black Pepper Corns
4 Garlic Cloves
2 Coriander Roots
50 gms Chinese Radish
5 Tablespoons Light Soy Sauce
5 Tablespoons Fish Sauce
1 Teaspoon Salt
1 Teaspoons Sugar
4 Tablespoons Pickled Garlic Water
2 Chicken Stock Cubes
2 Tablespoons Chopped Coriander Leaves
2 Tablespoons Chopped Spring Onions
100 gms Soya Bean Sprouts
100 gms Lettuce

Preparation of Parcels
1. Mix the flour with the egg and oil. Knead it until the flour forms a smooth dough and leave it to rest for 5 minutes. In order to prevent a skin forming on the dough, moisten a cloth and use it to cover the bowl the dough is resting in.
2. Pound the garlic with the pepper corns and add to the pork mince and salt. Mix well together to form our filling.
3. Roll the dough flat and thin, and cut out 5cm squares.
4. Into each square dollop a little of the filling, fold the edges over and crimp.

Preparation Soup
1. Boil the water with the stock cube until it is dissolved.
2. Pound the garlic, coriander root and pepper together. Add to the stock.
3. Clean the pork bone and add to the soup, together with the light soy sauce, fish sauce, salt, sugar, pickled garlic water and chinese radish.
4. Simmer it for 1 1/2 hours.
5. When you are ready to serve, put the pork parcels into the soup and simmer it for 5 minutes.
6. Cook the beansprouts in the soup too, they only need a few seconds in the water, before you should scoop them out.
7. Take out the pork parcels, soya beansprouts, and some of the stock into a soup bowl. Add some chopped coriander, sliced lettuce, and chopped spring onion to serve.

Serve With
Fried Garlic
Dried Chilli Flakes
Vinegar

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This page contains a single entry from the blog posted on September 24, 2011 12:45 PM.

The previous post in this blog was Crab & Pork Stuffed Eggs ( Kai Loog Khery Yut-Sia ).

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