Ba Mee Nam (Egg Noodles And Pork Soup)

Directions

1. Blanch the bean sprouts for a minute, then set them aside to drain. Boil the noodles in plenty of water for five min, then drain them. Next, cook the grnd pork in a saucepan over medium heat till it begins to brown. Add in chicken stock, dry shrimp and fish sauce, stir, and bring the mix to boil. Meanwhile, chop the garlic and fry it in a Tbsp. of vegetable oil till it is crisp. Place the blanched bean sprouts in the bottom of a large serving bowl. Top with the cooked noodles. Pour the fried garlic and its oil over top of the noodles. When the chicken stock mix boils, tear the lettuce leaves into strips, add in them to the stock, immediately remove the stock mix from the stove, and pour it over the noodles and bean sprouts. Garnish with pork slices, green onions and corriander leaves. Sprinkle in the sugar, peanuts and chile flakes and serve immediately.