Egg Noodles and Pork Soup

More of a complete lunch than a soup, Ba Mee Nam originated in China but has been modified by the Thai. It is purveyed by the soup vendors and served in the little “soup kitchens.” I have even had a bowl handed to me from a “soup boat” or floating kitchen on a klong.

The vegetables for the soup should be blanched before you start to cook the recipe. The Thai bamboo-handled, deep, wire strainer is recommended for immersing the bean sprouts and noodles in boiling water. If you