Mee Psar sach moan nung sach ko puvet.
(My Tho chicken and beef meatball noodle.

With tapioca noodle

This recipe came from Khmer Krom in *Mee Psar* My Tho province. *Mee* meaning noodle in Khmer and *Psar* meaning market in Khmer. Mee Psar province is well known for clear white tapioca noodle that actually made from mung bean. There are so many great *Mee Psar* noodle soup recipes but my family favorite chicken and beef meatball with yellow noodle or with tapioca noodle is absolutely delicious and easy to prepare.
This recipe is good for with thin or thick *mee* yellow noodle , *katiev* white rice noodle or clear tapioca noodle. With yellow noodle.
Most Khmer Krom noodle soups rely heavy on soup stock, tasty soup stock makes tastier noodle soup.
• Ingredients :
  • 1 Package thin or thick *mee* yellow egg noodle , or *katiev* white rice noodle, or clear tapioca noodle
  • 8 Cups water
  • 2 Tablespoons vegetable oil
  • 4 Cloves garlic, minced
  • 1 Whole chicken
  • 2 lbs Chicken or pork neck bones
  • 1 Package Asian beef meat ball, found in frozen section at Asian markets
  • 1 lb Daikon, cut 3 inches in length
  • 1 to 2 oz. Fresh ginger root
  • 1 Whole yellow onion
  • 3 Cloves garlic
  • 2 Cloves star anise
  • 10 Cups water
  • 3 Tablespoons fish sauce
  • ½ Tablespoon salt
  • 2 Tablespoons sugar
  • ¼ Teaspoon black pepper
  • 2 Yellow onion, peeled, sliced thin
  • 6 Stalks green onion, chopped
• Procedures :
  Cook 8 cups of water in a large pot, add noodle to boiling water, cook till noodle tender but not over cook, drained and set a side.
  Heat up a small sauce pan, add oil and garlic, sauté garlic till light brown and not burn, remove garlic oil from heat and set a side.
  In a large soup pot , put whole chicken with neck bones, beef meatball, daikon, ginger, whole yellow onion, whole garlic , star anise and water, cook in high temperature till water boiling, turn cooking temperature down, simmering till chicken tender (but not over cooked). For clear soup broth, occasionally removed the bubbles that formed on top of soup broth.
  Remove cooked chicken, put on a large plate, set a side to cool then cut chicken to bite sizes and set a side.
  Remove meatballs, put it in a bowl, set a side.
  Removes all neck bones, daikon, garlic and onion from soup stock, throw it away, keep on soup broth.
  Seasoning soup broth with fish sauce, salt, sugar and black pepper (taste and add seasoning to your liking).
  TO SERVE:
  Put some cooked noodle in a soup bowl, add some chicken meat and meatball, top with sliced yellow onion, green onion and little garlic oil on top. Pour hot soup stock over noodle and serve immediately with bean sprout, fresh herbs, lime, hoisin sauce, hot sauce, crushed roasted peanut and *chaway* fried bread.