Discover the comforting flavors of Thailand with this delicious Ba Mee Nam Mu, a traditional Thai pork noodle soup that's both hearty and flavorful. This recipe is easy to make and perfect for a quick family dinner or a warm treat on a chilly day. Follow our step-by-step guide to bring this authentic Thai dish to life in your own kitchen.
Serves 2.
Marinated pork
200 g pork tenderloin
1 tablespoon fish sauce
1 tablespoon soy sauce
½ tablespoon coconut sugar
5 g ginger, chopped
2 garlic cloves, chopped
1 teaspoon Chinese 5 spices powder
½ tablespoon sesame oil
Mix the various ingredients and marinate the pork (unsliced) for at least 20 minutes.
Stir-fry the pork briefly in 2 tablespoons of oil over a low heat. Then add the marinade, cover and cook over very low heat for 15 minutes. Leave to cool for 10 minutes before cutting into thin slices. Once sliced, mix well with the cooking juices.
Fried garlic
10 g garlic, coarsely chopped
4 tablespoons of oil
Fry garlic in oil over medium heat until garlic begins to golden. Remove from heat and let cool.
Soup
750 ml water
750 ml chicken stock
150 g Chinese broccoli (kale), sliced into 3 cm lengths (stems and leaves)
150 g fresh egg noodles
2 tablespoons fish sauce
1 teaspoon white cane sugar
Bring water and chicken stock to a boil in 2 separate containers.
In the first container (water) blanch the broccoli for 1 minute then place it in a bowl of ice water (to keep its bright green colour). Then cook the noodles for about 1 minute (or as indicated on the package). Drain the noodles and broccoli and divide them between 2 large bowls. Divide the sliced pork evenly between the two bowls with the cooking juices.
In the second container (chicken stock) add the seasoning (fish sauce and sugar) then pour the hot liquid into both bowls over the noodles, broccoli and pork.
Serve immediately with the fried garlic (in its oil) and the following side dishes.
Side dishes
Coriander leaves, coarsely chopped
Chives, coarsely chopped
Soy sprouts
Hot pepper powder
White cane sugar powder
Fish Sauce
Tip: Why don't you cook the noodles and broccoli directly in the chicken stock you're going to use for the soup? We do this to preserve the clarity of the stock. Fresh egg noodles are lightly floured to prevent them from sticking together. This flour would make the stock greyish.
This recipe is featured in our exclusive cookbook dedicated to Thai soups! Visit our online store to get your copy and discover more authentic and delicious recipes.