Photograph of the finished Kuai tiao khae

Thailand · Hủ tiếu canh chua rau đắng Kuai tiao khae

Kuai tiao khae

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Hu tieu rice noodles Hu tieu rice noodles 1.6 lb
  • Photograph of Pork Pork 1.6 lb
  • Photograph of Sesbania flower Sesbania flower 14.1 oz
  • Photograph of Malabar spinach Malabar spinach 11.3 oz
  • Photograph of Sour tamarind Sour tamarind 3.5 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Dried chillies Dried chillies 16
  • Photograph of Shallots Shallots 2
  • Photograph of Pork bones Pork bones 2.2 lb
  • Photograph of Sawtooth coriander Sawtooth coriander 1.4 oz

Method

  1. 1 Simmer pork bones for 50 minutes to make broth, then strain.
  2. 2 Crush the dried chili peppers, soak them with shallots, then sauté them in oil for 4 minutes until the oil turns red.
  3. 3 Pour the mixture into the broth along with the tamarind juice and season with fish sauce.
  4. 4 Boil the sliced pork for 2 minutes in the pot, then remove it.
  5. 5 Add the Sesbania grandiflora flowers and Malabar spinach in the last 60 seconds; if the Sesbania grandiflora flowers are overcooked, they will wilt and turn into water.
  6. 6 Blanch the rice noodles, pour in the broth, arrange the meat and vegetables on top, and sprinkle with sawtooth coriander.

With an appliance

  • Pressure cooker 35 min

    Replace step 1: simmer the bones under high pressure for 20 minutes, then release the pressure naturally; the vegetable steps remain with the lid open.

Start cooking