Gaeng Judes Wunn Sen (Vermicelli Soup)

Recipe Ingredients

2 tablespoons	30ml	Oil
2		Garlic cloves - finely chopped
1		Chicken stock
1 teaspoon	5ml	Preserved radish
4 oz	113g	Ground pork - roughly shaped into 10-12 small balls
2 oz	56g	Dry weight - clear vermicelli soaked for 10 min. I
1 tablespoon	15ml	Fish sauce
1 tablespoon	15ml	Light soy sauce
1/4 teaspoon	1.3ml	Sugar
5		Dried mushroom - soaked for 10 min in cold water, drain
1		Onion - finely chopped (small)
1/2 teaspoon	2.5ml	Ground white pepper
1		Spring onion - green part only, slivered lengthwise

Recipe Instructions

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.

Source:
July 1993 issue of Bon Appetit

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