Photograph of the finished Kuay jab nam sai

Thailand · Hủ tiếu lòng heo nước tiêu Thái

Kuay jab nam sai

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Hu tieu rice noodles Hu tieu rice noodles 320 g
  • Photograph of Pork belly Pork belly 240 g
  • Photograph of Pork liver Pork liver 120 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Pork bones Pork bones 400 g
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Coriander Coriander 20 g
  • Photograph of Garlic Garlic 40 g
  • Photograph of Crispy fried shallots Crispy fried shallots 20 g
  • Photograph of Five-spice powder Five-spice powder 8 g
  • Photograph of Salt Salt 12 g

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.

Start cooking