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Mee Nam (ໝີ່ນ້ຳ) – Lao Egg Noodle Soup with Pork
Mee Nam is the egg noodle soup of Laos, which you find at street stalls next to the rice noodle pho feu. You cook a clear broth from pork bones with ginger, poach meatballs in it and add briefly blanched choy sum. Golden garlic oil on top brings the toasty aroma. Chili, lime and fish sauce stand on the table so you can season your own bowl. You eat it for breakfast or at lunch.
Mee Nam (ໝີ່ນ້ຳ) – Lao Egg Noodle Soup with Pork
Laura Chen
4
20 minutes
1 hour 45 minutes
630
Lao
Soup
Mee Nam is the Lao name for egg noodle soup. You make the clear broth from pork bones and add meatballs, choy sum and golden garlic oil. Unlike feu, the Lao pho with rice noodles and a star anise broth, Mee Nam tastes mildly of pork and garlic. You add heat and acidity at the table with chili and lime.
Ingredients
For the broth:
- 1 kg pork bones (rib or neck bones)
- 2 l water
- 1 onion, halved
- 30 g ginger, sliced
For the meatballs:
- 300 g ground pork
- 2 garlic cloves, finely chopped
- 1 tbsp fish sauce
- 1 tsp cornstarch
- 1/2 tsp ground white pepper
For the garlic oil:
- 3 tbsp vegetable oil
- 6 garlic cloves, finely chopped
To finish:
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 400 g fresh egg noodles
- 200 g choy sum (Chinese flowering cabbage), cut into 5 cm pieces
- 100 g soybean sprouts
- 2 scallions, sliced into rings
- 10 g cilantro, roughly chopped
- 2 red chilies, sliced into rings
- 2 limes, quartered
Instructions
- Cover the pork bones with cold water, bring to a boil and boil hard for 5 minutes. Drain and rinse the bones under cold water.
- Bring the bones to a boil with 2 l fresh water, the onion and ginger and simmer uncovered over low heat for 1 hour 30 minutes. Skim off the foam during the first 15 minutes.
- Meanwhile, knead the ground pork with the garlic, fish sauce, cornstarch and pepper vigorously for 2 minutes, until the mixture turns sticky. With wet hands, shape walnut-sized balls.
- For the garlic oil, put the oil and chopped garlic in a cold pot, heat over medium heat and stir until the garlic is light gold. Pour it into a bowl right away, because it keeps browning.
- Strain the broth and season with fish sauce, soy sauce and sugar. Add the meatballs and simmer for 6 minutes, until they float and are cooked through.
- Cook the noodles in a second pot of boiling water for 2 minutes. Add the choy sum and sprouts for the last 30 seconds and drain everything.
- Divide the noodles and vegetables among 4 bowls and ladle the broth and meatballs over them. Top each with 1 tsp garlic oil, scallions and cilantro, and serve chili and limes alongside.
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