Pork and vegetables mami (noodle soup)

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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The girls are due home at around four o’clock this afternoon from a three-day community service field trip to the pawikan reserve in Morong, Bataan and I am whiling away the time productively — trying to, at least (what a slow and quiet day without the kids in the house) until Speedy and I have to leave for the school to pick them up. The girls left on Thursday evening and, as a result, Friday and Saturday were cooking for one days for me. I had this bowl of pork mami on Friday evening. All the talk about the Chinese New Year and the Year of the Pig may have entered my subconscious mind surreptitiously that I cooked two Chinese noodle dishes last Friday.

Pork and vegetables mami (noodle soup)

Mami is what we Filipinos call the traditional Chinese noodle soup with vegetables and meat or seafood. I have no idea who coined the term but I am pretty certain that the term mami is peculiar to the Philippines.

I boiled two chunks of pork spare ribs for the broth then deboned the very meaty ribs before assembling my noodle soup. I used the same noodles that went into the pancit canton that I had for lunch on the same day. Actually, my decision to prepare the noodles as a soup dish was a sort of experiment. See, I was very impressed with the texture of the noodles when I made the pancit canton and I was wondering whether they would retain their shape and texture if immersed in very hot broth when served. What do you know? I wasn’t disappointed at all.

Of course, you can use fresh egg noodles in lieu of the dried variety. But if you are in the Philippines, note that commercial fresh egg noodles are very, very salty. You will need to blanch them in boiling water for a few minutes to get rid of the excess salt.

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January 21, 2007  Print This Post   
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Comments

3 Responses to “Pork and vegetables mami (noodle soup)”
  1. leslie says:
    January 21, 2009 at 4:49 am

    Hello Connie!! Im goin to try this recipe.. My hubby luv’s soupy foods and esp. He’s partly chinese too!! Your site is the best ever!! Your recipes never let me down..My husband luv’s my cooking!! More Power to YOU!!

    Reply

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  1. Kwentong Tambay says:
    January 22, 2007 at 7:05 am

    SA BAHAY NI SASSY…

    dumalaw kami sa bahay ni connie (AKA “the sassy lawyer”) nung umuwi kami last december. isa ito sa mga highlight ng trip namin dahil, una nakarating na rin kami sa bahay nila sa wakas at more importantly, natikman na rin namin ni jet ang luto niya. …

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    August 2, 2008 at 9:39 am

    [...] a headache. For over two years (or is it three?), when we crave for lo mein or noodle soup (with pork, chicken or beef), I cook the real thing with real meat, fresh vegetables and home-made broth. Like [...]

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