Last week I made the laab kai that Akatonbo posted a couple of months ago and this week I made the chicken noodle soup.
I have to say this is one of the best soups I've ever made--definitely the best southeast Asian soup.
It was authentic tasting, complex, comforting, spicy and just fantastic. I was quite impressed.
I followed the recipe pretty much to the letter.
I used the somen noodles as directed, but I'm not sure why regular rice noodles wouldn't work as well. In the recipe the somen was recommended as a substitute for Lao rice noodles. I have no idea of the difference between Lao rice noodles as opposed to any regularly available rice noodles. I liked the texture of the somen though.
I'd never used Bagoong before and wasn't sure if I got the right kind. I bought a jar of pinkish stuff. It says Kamayan Salted Shrimp Fry (bagoong alamang) on the bottle. It was strongly fishy smelling and I was afraid it would be too much, but it wasn't. I used about 2 T in the soup. It reminded me of the purplish fish paste served with some of the soups in Saigon.
As for the Sambal. I bought Sambal Oelek. Not sure if this is right either as it's spelled uelek in the recipe.
Anyway, I highly recommend this recipe. I found everything I needed at the New May Wah supermarket on Clement in San Francisco.
Wish I'd taken a photo.