Yam Wunsen Sai Mu (Noodle Soup With Pork)



  • 8 ounces ground pork
  • 1 tablespoon chopped garlic
  • 4 cups soup stock
  • 2 ounces of wunsen (cellophane noodles), soaked in warm water
  • for about 15 minutes.
  • 1/4 cup fish sauce
  • 1 cup sliced phak bung (swamp cabbage — ordinary cabbage or
  • kale will do as a replacement)
  • 2 spring onions (green onions/scallions) thinly sliced,
  • including the green segment).
  • 1/4 cup phak chi (whole coriander plant – including the root), chopped
  • 1 teaspoon (approx) Prik Thai (ground black pepper)


  • 1 tablespoon fish sauce
  • 1 tablespoon Maggi sauce
  • tablespoon minced garlic
  • teaspoon prik Thai (ground black pepper)
  • teaspoon rice flour (or cornstarch)
  1. Mix the marinade ingredients, mix with the ground pork, and make the pork into small meat balls, then set aside and leave to marinate for 3 or 4 hours.
  2. Soak and drain the noodles.
  3. Bring the stock to a boil and add all the ingredients except the noodles, and continue to boil until the meatballs are cooked through, when they will float.
  4. Remove from the heat, pour into a serving bowl and add the noodles


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