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 11.3 oz
  • Photograph of Pork belly Pork belly 8.5 oz
  • Photograph of Pork liver Pork liver 4.2 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Pork bones Pork bones 14.1 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Garlic Garlic 1.4 oz
  • Photograph of Crispy fried shallots Crispy fried shallots 0.7 oz
  • Photograph of Five-spice powder Five-spice powder 0.3 oz
  • Photograph of Salt Salt 0.4 oz

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