Kuay jab nam sai

Method

1. 1 Blanch the pork bones for 3 minutes, then rinse them clean and simmer them with water, coriander roots, and crushed garlic for 90 minutes to make a clear broth.
2. 2 Boil the eggs for 8 minutes, peel them, and then add them to the broth along with a little five-spice powder and soy sauce to let them absorb the color.
3. 3 Boil the pork liver for 10 minutes, then slice it thinly.
4. 4 Marinate pork belly with salt, let it dry, then roast or fry for 20 minutes until the skin is crispy, then cut into square pieces.
5. 5 Blanch the wide rice noodles, curl them into a ball, and arrange them in a bowl with liver, egg, and crispy pork belly.
6. 6 Pour hot broth over the dish, then sprinkle with plenty of ground black pepper, fried onions, and cilantro. This dish is best enjoyed with its characteristic spicy pepper flavor.

With an appliance

• Pressure cooker 1 hr

  Replace step 1: simmer pork bones with coriander roots and garlic under high pressure for 30 minutes, then release the pressure naturally for 15 minutes, and then strain thoroughly to obtain a clear broth. Liver, eggs, and pork belly in steps 2 to 4 should still be prepared separately to maintain the correct doneness.