200g (7 oz) dried rice noodles (either small pad Thai noodles or rice vermicelli are fine)
12 prawns, peeled, deveined, tails intact
300g (10.5 oz) Asian fish balls*
200g (7 oz) water spinach (also known as pak boong or kang kong), stalks only, cut into batons (use the leaves in a stir-fry)
4 fried tofu puffs
Broth:
500g (1 lb) pork mince
1 tbsp fish sauce
⅛ tsp ground white pepper
4 coriander (cilantro) roots
4 garlic cloves
1 tsp black peppercorns
1 small turnip or daikon, peeled, sliced
2 tbsp Thai soy sauce
2 tsp sugar
1 tbsp sea salt
Yen Ta Fo sauce:
1 long red chilli, roughly chopped
3 Thai birdseye chillies (or to taste)
⅓ cup Thai sriracha sauce
⅓ cup tomato ketchup
¼ cup red fermented bean curd/tofu*, plus 1 tbsp of the sauce
4 cloves garlic
4 pickled garlic cloves, plus 1 tbsp of the juice
1 tbsp white vinegar
2 tbsp sugar
Fried wontons:
4 wonton wrappers, cut on the diagonal
vegetable oil, for deep frying
Garlic oil:
4 tbsp roughly chopped garlic
¼ cup vegetable oil
The turning Thei cuisine
This presentation has an exciting ending that says ,,,yem.