Gaeng Judes Wunn Sen (Vermicelli Soup) 2 tablespoon oil 2 garlic cloves finely chopped 1 pint chicken stock 1 teaspoon preserved radish 4 oz ground pork roughly shaped into 10-12 small balls 2 oz dry weight clear vermicelli soaked for 10 min. in water 1 tablespoon fish sauce 1 tablespoon light soy sauce 1/4 teaspoon sugar 5 pieces dried mushroom soaked for 10 min in cold water, drained 1 small onion finely chopped 1/2 teaspoon ground white pepper 1 spring onion green part only, slivered lengthwise In a small frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Set aside. In a medium saucepan, quickly heat the stock with the preserved radish. When the liquid is simmering, add the balls of minced park and cook for a few seconds. Add the drained noodles and stir thoroughly. Add the fish sauce, soy sauce, sugar mushrooms, onion and white pepper, stirring thoroughly after each addition. By this time the meat should be quite cooked through. Remove from heat and pour into bowl. Pour a little of the fried garlic and oil into each bowl and garnish with the spring onion. Yield: 1