1/2 c. dried tiger lily buds
2 tbsp. dried cloud ears
2 oz. cellophane noodles
1/2 lb. small shrimp, uncooked (at least 30 to the lb.)
1 tbsp. garlic, finely chopped
1 tbsp. fresh coriander roots, finely chopped
1/2 tsp. black pepper, freshly ground
2 tbsp. vegetable oil
1 lg. onion, peeled and cut lengthwise into 1/2" wide strips
1/4 lb. pork shoulders, cut into strips 1" x 1/2"
2 qts. boiling water
5 sm. scallions, cut into 3" lengths
3 tbsp. fish sauce
2 to 4 tbsp. sugar
1 tbsp. Japanese soy sauce
2 eggs, lightly beaten
1 tbsp. fresh coriander leaves, finely cut (Chinese parsley)

Pale gold, stringy lily buds, about 2" to 3" long, sold by weight in Oriental specialty stores. Stored in covered container. No substitute.

Small, crinkly, dried fungus, about 1" long, sold in Oriental stores. No substitute.

Thin, translucent noodles made from ground Mung beans. Dried in looped skeins and sold in 2 to 6-ounce packages in Oriental stores. Cover with foil/plastic wrap in store. No substitute.

Thin, brownish sauce, produced by fermentation of salted fresh fish. Extremely strong and smells strongly of fish, but when used with moderation it provides a surprisingly subtle flavor. Use the same way as soy sauce.

In a deep bowl, combine tiger lily buds and cloud ears, and cover them with 4 cups warm water. In a separate bowl, cover the cellophane noodles with 2 cups of cold water. Soak for 30 minutes; then drain and discard the water.

Wash the drained lily buds and cloud ears under cold running water. Then cut away and discard the hard ends of the lily buds and tie a knot in the center of each. If the cloud ears are large, cut them into 1/2" pieces. Cut the noodles into 1/2" long pieces.

Meanwhile, shell the shrimp. Then devein them by making a shallow incision down their backs with a small, sharp knife and lifting out the intestinal vein with the point of the knife. Wash shrimp under cold water and set them aside on paper towels to drain.

With a mortar and pestle, or in a small bowl with back of a spoon, mash garlic, coriander roots, and pepper to a smooth paste.

To make the soup, heat the oil in a heavy 4 to 6-quart casserole over moderate heat until a light haze forms above it. Drop in onions, and stir frequently, cook for about 5 minutes until they are soft and transparent but not brown. Watch carefully for any sign of burning and regulate the heat accordingly. Stir in garlic mixture, then add pork and shrimp. Stirring constantly, cook for 4 to 5 minutes, or until the shrimp are pink.

Pour in 2 quarts of boiling water and add the lily buds, cloud ears and noodles. Bring to a boil again, then stir in scallion tops, fish sauce, 2 tablespoons sugar and soy sauce. Taste for seasoning and add up to 2 tablespoons more sugar if you prefer the soup sweet as Thai's do. Stirring constantly, slowly pour the beaten eggs in a thin stream into the boiling soup. They'll instantly form firm threads. Remove from heat immediately lest eggs overcook.

Serve at once. But just before serving, garnish soup with coriander leaves. Enjoy!