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Kuay Chap (ก๋วยจั๊บ) – Rice Noodle Soup with Pork
More recipes: Thai Recipes · Noodle Recipes · All Asian Recipes
Kuay Chap (ก๋วยจั๊บ) – Rice Noodle Soup with Pork
Laura Chen
4
30 minutes
120 minutes
540
Thai
Main course
Kuay chap is an aromatic Thai soup of wide rice noodles and various cuts of pork in a hearty broth. The dish is especially popular for its deep flavor and varied textures.
Ingredients
- 500 g pork belly
- 200 g pork intestines, cleaned
- 4 cubes pork blood
- 2 liters water
- 5 garlic cloves, chopped
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1 tsp white pepper
- 1 tsp five-spice powder
- 200 g wide rice noodles
- 4 boiled eggs, halved
- 10 g fresh cilantro, chopped
- 2 fresh scallions, sliced
- 2 tbsp fried garlic pieces
Instructions
- Wash the pork belly and intestines thoroughly and bring them to a boil in a pot of water. After 5 minutes, drain and rinse the meat under cold water.
- Heat the oil in a large pot and fry the chopped garlic until fragrant.
- Add the pork belly, intestines, and blood cubes and fry briefly.
- Pour in the water and add the soy sauces, sugar, white pepper, and five-spice powder. Bring to a boil and simmer gently for 1.5 hours.
- Prepare the rice noodles according to the package instructions.
- Taste the soup and adjust the seasoning if needed.
- Divide the noodles among bowls, pour the soup over them, and top with the pork, eggs, scallions, cilantro, and fried garlic.
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More recipes: Thai Recipes · Noodle Recipes · All Asian Recipes