Photograph of the finished Kuai tiao nam tok

Thailand · Hủ tiếu nước tiết Nam tok

Kuai tiao nam tok

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Hu tieu rice noodles Hu tieu rice noodles 1.1 lb
  • Photograph of Beef Beef 1.1 lb
  • Photograph of Pig's blood Pig's blood 7.1 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.4 oz
  • Photograph of Bean sprouts Bean sprouts 7.1 oz
  • Photograph of Thai basil Thai basil 1.4 oz
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Dried chillies Dried chillies 8

Method

  1. 1 Simmer beef bones with cinnamon and star anise for 40 minutes, then strain to obtain a clear broth.
  2. 2 Simmer the beef until tender, then remove and slice.
  3. 3 Mix the pig's blood with water and slowly pour it into the pot, stirring constantly until the broth thickens and darkens.
  4. 4 Add fish sauce and sugar, keeping the pot simmering gently to prevent the blood from clumping.
  5. 5 Blanch the rice noodles and bean sprouts, arrange the beef slices, pour in the broth, and sprinkle with basil and roasted dried chili peppers.

With an appliance

  • Pressure cooker 35 min

    Replace steps 1 and 2: simmer beef bones, beef shank, and cinnamon sticks under high pressure for 20 minutes, then release the pressure naturally for 12 minutes. Remove the meat, slice it, and strain the broth. The blood from step 3 should still be poured after opening the lid to ensure a smooth consistency when stirred.

Start cooking