Egg noodle and Pork Soup (Ba Mee Nam)

1 Cup Bean sprouts
8 Ounces Egg noodles, fresh (Ba Mee)
6 Medium Garlic cloves
6 Cup Chicken stock
4 Tablespoons Ground Pork
2 Tablespoons Dried Shrimp
2 Tablespoons Fish sauce (Nam Pla)
3 Romaine Lettuce leaves
8 slices Pork, cooked, ¼" x 1 ½" x 3"
2 Green onions, thinly sliced
1 Tablespoon Cilantro leaves, chopped
1 Teaspoon Granulated sugar
2 Tablespoons Peanuts, roasted & crushed
1 Tablespoon Dried red chile flakes

1. Blanch the bean sprouts for a minute, then set them aside to drain.
2. Boil the noodles in plenty of water for five minutes, then drain them.
3. Cook the ground pork over medium heat until it begins to brown.
4. Add chicken stock, dried shrimp and fish sauce and stir.
5. Bring the mixture to boil.
6. Chop the garlic and fry it in a tablespoon of vegetable oil until crisp.
7. Place the bean sprouts in the bottom of a large serving bowl.
8. Top with the cooked noodles.
9. Pour the fried garlic and its oil over top of the noodles.
10. Tear the lettuce leaves into strips, add to the boiling chicken stock.
11. Immediately remove the stock mixture from the stove.
12. pour it over the noodles and bean sprouts.
13. Garnish with pork slices, green onions and cilantro leaves.
14. Sprinkle in the sugar, peanuts and chili flakes.
15. Serve immediately

Makes 6 Servings