Kuay Jab (Kuai chap)
Overview
Kuay jab nam sai is a peppery Thai-Chinese noodle soup of rolled rice noodles and pork. Sheets of rice noodle are cut into squares that curl up into little tubes as they cook. They are served in a clear pork bone broth seasoned with lots of white pepper, garlic and coriander root, which gives a sharp, warming taste. The toppings are crispy fried pork belly, pork offal such as intestines, liver and tongue, slices of pork blood jelly and a soft-boiled or braised egg. Fried garlic and chilli vinegar are added at the table.
History
Kuay jab came to Thailand with Teochew Chinese immigrants from Chaozhou, and kuai chap is the Teochew name for the dish. It is strongly linked with Yaowarat, the Chinatown of Bangkok, where famous stalls sell it late into the night. There are two main versions in Thailand: this clear peppery one and a darker one with soy and five-spice.
Main ingredients
Rolled rice noodles, pork offal, crispy pork belly, boiled egg, white pepper, garlic. The soup is built on peppery clear pork broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Pork soups · Tripe and offal soups · Noodle soups · Egg soups · More soups from Thailand
Recipe
Method
- 11 h
Simmer the pork bones for 1 hour, then strain.
- 2
Fry the garlic, coriander root and pepper paste and stir it into the broth with soy sauce and salt.
- 3
Cook the noodles in boiling water until they curl and soften.
- 4
Put noodles, offal, pork belly and egg in bowls, pour over the broth and add fried garlic.
- ✓
Serve. About 1h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
