1 c  Bean sprouts

      8 oz Egg noodles, fresh (Ba Mee)

      6 md Garlic cloves

      6 c  Chicken stock

      4 tb Ground pork

      2 tb Dried shrimp

      2 tb Fish sauce (Nam Pla)

      3 ea Lettuce leaves

      8 sl Pork, cooked, 1-1/2" X 3"

      2 ea Green onions, thinly sliced

      1 tb Corriander leaves, chopped

      1 ts Granulated sugar

      2 tb Peanuts, roasted & crushed

      1 tb Dried red chile flakes

  Blanch the bean sprouts for a minute, then set them aside to drain.  Boil
  the noodles in plenty of water for five minutes, then drain them. Next,
  cook the ground pork in a saucepan over medium heat until it begins to
  brown.  Add chicken stock, dried shrimp and fish sauce, stir, and bring the
  mixture to boil. Meanwhile, chop the garlic and fry it in a tablespoon of
  vegetable oil until it is crisp. Place the blanched bean sprouts in the
  bottom of a large serving bowl. Top with the cooked noodles. Pour the fried
  garlic and its oil over top of the noodles. When the chicken stock mixture
  boils, tear the lettuce leaves into strips, add them to the stock,
  immediately remove the stock mixture from the stove, and pour it over the
  noodles and bean sprouts. Garnish with pork slices, green onions and
  corriander leaves.  Sprinkle in the sugar, peanuts and chile flakes and
  serve immediately.