KHAO PBOUNG

1 lb. Ground pork
2-4 tbs. Red curry paste
3 tbs. garlic
3 medium size shallots
1 stalk lemongrass
1 can coconut milk
1-2 lbs. pork bones
1 pkg. pork intestines
1 container congealed pork blood
2-3 slices dried galangal
1 can sliced bamboo
1 small head cabbage, shredded
1 bunch cilantro, chopped
1 bunch green onion, chopped
2 lbs. bean sprouts
lime leaves and limes
fish sauce, sugar, msg and salt

Prepare garnishes by washing and shredding cabbage, chopping cilantro and green onions, removing tails off bean sprouts, and slicing limes into wedges. Arrange on a tray and set aside.

Bring a large pot of water to a boil. Add pork bones, galangal and limes leaves. Season with salt and msg. In a separate pot boil intestines, drain, cut up into small pieces and add to stock pot. Cut up congealed pork blood into small chunks, boil in a separate pot, drain and add to stock pot. Add sliced bamboo shoots and season with fish sauce and sugar.

Cut garlic, shallots and lemongrass into small pieces and mash in a mortar (add a couple fresh or dried red chili peppers to the mortar and mash if you want the stock extra spicy). Saute the garlic, shallot and lemongrass mixture with the ground pork in a wok. Add curry paste and sauté for a couple minutes. Add the coconut milk, stir to combine, and add to stock pot.

In another pot boil rice vermicelli noodles until done, drain and soak in cold water while shaping handfuls of noodles into spirals into a container that will allow it to drain.

Place desired amount of noodles in bowl, ladle soup over and garnish with shredded cabbage, chopped cilantro and green onions, and bean sprouts. Adjust taste by adding more seasoning to bowl. Can substitute pork with chicken or fish, according to taste.

OPTIONAL GARNISH: Mak Bee (purple oblong shape vegetable)