*  Exported from  MasterCook  *

                  Gaeng Judes Wunn Sen (Vermicelli Soup)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Noodles                          Pork
                Soups                            *Thai

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   oil
   2                    garlic cloves -- finely chopped
   1      pint          chicken stock
   1      teaspoon      preserved radish
   4      ounces        ground pork -- roughly shaped into
                         -- 10-12 small balls
   2      ounces        dry weight -- clear vermicelli
                         -- soaked for 10 min. i
   1      tablespoon    fish sauce
   1      tablespoon    light soy sauce
     1/4  teaspoon      sugar
   5      pieces        dried mushroom -- soaked for 10 min
                         -- in cold water, drain
   1      small         onion -- finely chopped
     1/2  teaspoon      ground white pepper
   1                    spring onion -- green part only,
                         -- slivered lengthwise

In a small frying pan, heat the oil until a light haze appears. Add
the garlic and fry until golden brown. Set aside. In a medium saucepan,
quickly heat the stock with the preserved radish. When the liquid is
simmering, add the balls of minced park and cook for a few seconds. Add
the drained noodles and stir thoroughly. Add the fish sauce, soy sauce,
sugar mushrooms, onion and white pepper, stirring thoroughly after each
addition. By this time the meat should be quite cooked through. Remove
from heat and pour into bowl. Pour a little of the fried garlic and oil
into each bowl and garnish with the spring onion.


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