Rice noodle and minced pork soup (Gwio sen mii muu sap) from Thai Food (page 569) by David Thompson

  • crisp-fried garlic
  • soy sauce
  • Show all ingredients...

  • EYB Comments

    Can substitute Asian celery for coriander leaves.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crisp fish skin (Nang pla tort grop)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Asian celery for coriander leaves.

  • twoyolks on December 18, 2015

    This was a really simple and easy soup but was really flavorful and good. I used half water and half strong pork stock for the stock. This recipe only makes one serving. For 2 servings, I ended up using 1 lbs of fresh rice noodles (for Pho) which seemed like quite a lot but actually worked out well. This soup could easily see some improvisation: some chile or some lime juice would probably go well.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.