In Koh Samui, have you ever noticed the street vendors who honkl the horn every day around 5 p.m.? It's noodle soup time! At the street vendors, you decide what kind of noodles you want in your soup, rice or egg, thin or thick. And it's one of the few Thai dishes that will be served to you with chopsticks, because of its Chinese origin.
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.
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.
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.