Guaydiaw nam moo dom yam (dom yam style pork noodle soup)

    50 mins

    Sometimes noodle sellers offer their noodles "dom yam" style, which adds a little more depth to the standard noodle soup. If you already have the stock ready made, then this is a cinch to make; you just have to gather the ingredients.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 1 litre pork stock
    • 200 grams pork, tender cut, sliced
    • 100 grams pork blood cake, cut into large chunks
    • 8 each pork meat balls
    • 10 each cherry tomatoes
    • 200 grams noodles of your choice (sen mii rice noodles are in picture)
    • 4 litres water for boiling noodles
    • 2 stalks green onion, sliced for garnish
    • 5 stalks coriander, chopped for garnish
    • 4 teaspoons caster sugar, for garnish
    • 4 tablespoons peanuts, roasted and chopped for garnish
    • 4 wedges lime, for garnish
    • 4 Tablespoons crispy fried garlic in oil
    • As condiment chillies in vinegar
    • As condiment Thai dry roasted chilli flakes
    • As condiment fish sauce

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Heat the stock and water separately. Add the pork meat, blood cake, pork meat balls and tomatoes to the stock and bring to a gentle simmer.
    2. Bring the water to a boil and add the noodles in in a strainer and cook until done. Divide the noodles between 4 bowls. When the pork meat is cooked divide all the meat, balls, blood and tomatoes between the bowls. Add a cup (250ml) or so to each bowl. Divide the garnishes (green onion, coriander, caster sugar, peanuts and lime wedge) between each bowl.
    3. Serve the soup and allow your diners to season with the condiments to suit their own taste.

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