Spicy Vietnamese Pork and Shrimp Soup

Ingredients:
1 cup bean sprouts
1 cup green beans
8 ounces fresh egg noodles
6 medium garlic cloves
8 cups chicken broth
1/2 cup ground pork
10 medium shrimp
2 tablespoons fish sauce
3 scallions, spring or green onions (chopped)
1 small handful chives
1 handful cilantro leaves (chopped)
1 tsp brown sugar
2 tbsp roasted peanuts (crushed)
1 tbsp red pepper flakes

Directions:
1. Blanch the bean sprouts for one minute, then set them aside to drain.
2. Boil the noodles in water for five minutes, then drain them.
3. Next, cook the ground pork and shrimp in a saucepan over medium heat until they begins to brown and the shrimp pinks up.
4. Add chicken stock, green beans and fish sauce, stir, and bring the mixture to boil.
5. Meanwhile, chop the garlic and fry it in a tablespoon of vegetable oil until it is crisp.
6. Place the blanched bean sprouts in the bottom of a large serving bowl. Top with the cooked noodles.
7. Pour the fried garlic and its oil over top of the noodles. When the chicken stock mixture boils, immediately remove the stock mixture from the stove, and pour it over the noodles and bean sprouts.
8. Garnish with scallions and cilantro leaves.
9. Sprinkle in the sugar, peanuts and chili flakes and serve immediately.

Recipe Source: A French version of the Vietnamese Baa Me Nam, Vietnamese Cuisine Restaurant, Rue Jean Nicot, 75007 Paris France. Base for the augmented recipe taken from: RecipeLand

AMENDMENT: This was my absolute FAVORITE thing to eat during my year in Paris and without this soup I would weigh about 10 pounds less.