Noodles – Clear Tom Yum Noodles (1 serve)
| 1 Cup | Stock |
| 2 Litre | Water |
| 20g | Spiced minced pork |
| 3 | Pork balls (purchased for the Asian market) |
| 3 | Pieces of Asian pork sausage (purchased for the Asian market, the same colour as the pork balls) |
| 20g | Bean sprouts |
| 20g | Morning glory, roughly chopped to 5 cm ‘lengths’ |
| 60g | Fine rice noodles |
| Pickled Chinese celery | |
| 1 Tab | Crushed roasted peanuts |
| 1/2 Tsp | Chilli powder |
| 1/2 Tab | Fish sauce |
| 1/2 Tsp | White sugar |
| 1/3 | Lime, juice of |
| 4 | Red spur chilli slices |
- Place water in pot and bring to a boil
- In the stock pot place pork balls and pork sausage pieces. When they start to float they are cooked but can be left to be added last to the noodles
- Put spiced minced pork (about 2 tab per serve) in a bowl. Put hot stock (approx 1/2 cup) in the bowl and blanch spiced minced pork until the stock cools. Drain the stock from the bowl back into the stock pot and add more stock. Continue doing this until the spiced minced pork is cooked. Drain once more and put to one side
- Place the noodles in a wire basket similar to this (we used a much cheaper version with a bamboo handle) and blanch the noodles in the water for approximately 30 seconds
- Add the morning glory and the bean sprouts to the basket and blanch once again for 15 seconds
- Once blanched put contents of the wire basket into a serving bowl
- Add Chilli powder to spiced minced pork mix
- Put spiced minced pork mix over noodles
- Put pork balls and pieces of sausage on noodles
- Add 1 cup of stock to another bowl with fish sauce, lime juice and sugar. Ensure sugar is dissolved and add to noodles . Taste and adjust
- Dress with roasted peanuts, chilli slices and pickled celery