A bowl of green leaf soup or light broth sat alongside would be welcome - but only if you’ve got your authentic hat on. Bung something pickled in the veg department on top.
Cook the noodles according to the packet, then drain, tossing them a little. Pound together the shallots, galangal and garlic with a good pinch of salt to make a paste. Fry the paste in
© 2004 Alastair Hendy. All rights reserved.