Pork and vermicelli soup

Name: Pork and vermicelli soup
Cuisine: Thai
Ingredients: vegetable oil, for frying; salt and freshly ground black pepper, to taste; salt and freshly ground black pepper, to taste; 50 g/2 oz glass vermicelli noodles, soaked in hot water for 5–6 minutes, drained and dried; 50 g/2 oz glass vermicelli noodles, soaked in hot water for 5–6 minutes, drained and dried; 650 ml/1 pint 2 fl oz chicken stock; 2 tablespoons light soy sauce; 450 g/1 lb minced pork; a handful of chopped fresh coriander leaves, plus extra to garnish; 10–12 Chinese dried black mushrooms, soaked in warm water for 5–7 minutes; 4 garlic cloves, peeled and finely chopped; 10–12 Chinese dried black mushrooms, soaked in warm water for 5–7 minutes

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

10–12 Chinese dried black mushrooms, soaked in warm water for 5–7 minutes
4 garlic cloves, peeled and finely chopped
450

Asia
Europe
Italy
Thailand
France
Starter
Soup

Method

Drain the mushrooms, discard the stems and cut into slices.
Stir-fry the garlic in a little oil in a wok or heavy-based frying pan until it is just turning golden. Using a slotted spoon, remove the garlic from the oil and drain on kitchen paper. Put the oil and garlic to one side.
In a small bowl, combine the pork with the chopped coriander, salt and bla