Yam Wunsen Sai Mu - noodle soup with pork
yang dishes are the Thai equivalent of barbeque food. The most common is
undoubtedly kai yang (chicken) where a chicken is split open, beaten
flat, and gripped in a cleft stick to grill over the brazier.
This version -- neua yang or barbequed beef -- has a more assertive
sauce to go with the stronger flavor of the beef. It is best accompanied
with a bottle of strong beer, especially when eaten as lunch during a
break from working in the paddy fields... At dinner a good Italian red
wine is I think the best choice...
And of course if you don't have a charcoal brazier, or the weather is
shade cooler than here (its 38 Celsius [100 Fahrenheit] outside as I
type this...) then you could just as easily prepare this dish on a
griddle or broil it in the oven (but it *does* taste best if it can
absorb the flavor of the charcoal smake).
For an evening meal I would suggest serving it with a salad such as the
yam polamai (that I will post next), and a soup such as tam kha kai
(chicken soup with a coconut milk stock).
--
First prepare a serving platter, lined with lettuce leaves, and
decorated with sliced cucumber.
--
sauce ingredients
--
1 tablespoon lime juice
1 tablespoon fish sauce
1 tablespoon dark sweet soy sauce
3 tablespoons of shallots (purple onions) sliced very thinly
half a tablespoon of palm sugar (or honey)
half a tablespoon of prik phom (powdered dried red chilis)
1 tablespoon of sliced spring onion/scallion/green onion, incl. tops
1 teaspoon bai chi (coriander/cilantro leaf) chopped.
Combine the ingredients to make the sauce. taste and if required add
extra sugar/honey, lime juice and/or prik phom.
Note you can substitute sauteed onion for the shallots if they are
unavai
undoubtedly kai yang (chicken) where a chicken is split open, beaten
flat, and gripped in a cleft stick to grill over the brazier.
This version -- neua yang or barbequed beef -- has a more assertive
sauce to go with the stronger flavor of the beef. It is best accompanied
with a bottle of strong beer, especially when eaten as lunch during a
break from working in the paddy fields... At dinner a good Italian red
wine is I think the best choice...
And of course if you don't have a charcoal brazier, or the weather is
shade cooler than here (its 38 Celsius [100 Fahrenheit] outside as I
type this...) then you could just as easily prepare this dish on a
griddle or broil it in the oven (but it *does* taste best if it can
absorb the flavor of the charcoal smake).
For an evening meal I would suggest serving it with a salad such as the
yam polamai (that I will post next), and a soup such as tam kha kai
(chicken soup with a coconut milk stock).
--
First prepare a serving platter, lined with lettuce leaves, and
decorated with sliced cucumber.
--
sauce ingredients
--
1 tablespoon lime juice
1 tablespoon fish sauce
1 tablespoon dark sweet soy sauce
3 tablespoons of shallots (purple onions) sliced very thinly
half a tablespoon of palm sugar (or honey)
half a tablespoon of prik phom (powdered dried red chilis)
1 tablespoon of sliced spring onion/scallion/green onion, incl. tops
1 teaspoon bai chi (coriander/cilantro leaf) chopped.
Combine the ingredients to make the sauce. taste and if required add
extra sugar/honey, lime juice and/or prik phom.
Note you can substitute sauteed onion for the shallots if they are
unavai
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