Kuay Chap Nam Khon, a beloved Thai noodle soup, offers a comforting and flavorful experience in every bowl. This rich and savory broth, simmered for hours with pork bones and aromatic spices, forms the heart of this dish. Tender slices of pork belly, succulent pork balls, and springy noodles are generously ladled into the fragrant soup, creating a symphony of textures and tastes. Garnished with fresh herbs like cilantro and scallions, a squeeze of lime brightens the already delicious broth, leaving you wanting more. This isn't just a meal; it's a culinary journey to the heart of Thai cuisine.
This recipe simplifies the process of making this complex yet rewarding dish, breaking it down into manageable steps, even for beginner cooks. Ready to experience the authentic taste of Kuay Chap Nam Khon? Let's dive into the step-by-step instructions and create this culinary masterpiece together.
Tools Needed
- Pot
Ingredients
- Braised pork seasoning: 1 set (including pandan leaves, galangal, seasoning powder)
- Pandan leaves: 1 bundle
- Galangal: 3
- Shiitake mushrooms
- Coconut sugar
- Boiled eggs: 8
- Dark soy sauce
- Chicken blood: 2 cubes
- Bean sprouts
- Pork stomach
- Pork heart: 1
- Pork liver: 1
- Crispy pork
- White soy sauce: 1 ladle
- Oyster sauce: 1 ladle
- MSG
- Seasoning sauce: 1 ladle
- Kuay Chap noodles: 3
- Rice flour: 1 ladle
- Water
- Chinese celery
- Chives
- Fried garlic
Step-by-Step Instructions
Step 1. Prepare the Broth and Ingredients
- wash and soak shiitake mushrooms, boil and soy sauce marinate eggs.
- Set up a pot, add 3 spices (pandan, galangal, seasoning powder), shiitake mushrooms, and other ingredients (except noodles, eggs, and chicken blood).
- Add water to the pot, 1 ladle of white soy sauce, 1 ladle of oyster sauce, MSG (optional), and 1 ladle of seasoning sauce.
- Add ½ to 1 ladle of dark soy sauce for color.
- Add pork liver and heart, pork stomach (simmer for 1 hour). Simmer on high heat for 30 minutes.
- Skim off any foam or oil that rises to the surface.
- Reduce heat to low and simmer for another 30 minutes.
- Remove liver and heart after 30 minutes of simmering.
- Cut the pork heart and liver into thin slices.
- Cut the pork stomach after cooling.
- slice Chinese celery.
- Cut the eggs in half.
Step 2. Prepare the Noodles
- separate noodles with hands, add 2 cups of water, and then 1 ladle of rice flour, mix until thickened.
- Boil noodles gently in a separate pot. Add rice flour mixture to thicken the broth.
Step 3. Finish the Soup
- Add eggs and chicken blood in the last 30 minutes of cooking.
Step 4. Serve the Kuay Chap Nam Khon
- add noodles, soup, pork innards, crispy pork, bean sprouts, celery, fried garlic, and pepper.
Read more: Rad Na Recipe: Thai Seafood Gravy Noodles
Tips
- Don't let the noodles stick together when boiling.
- Check the thickness of the noodle soup by adding rice flour gradually.
- Liver and heart shouldn't be boiled for more than 30 minutes.
- Pork stomach needs about an hour to become tender.
Nutrition
- N/A
FAQs
1. Can I use different types of noodles?
While thick rice noodles are traditional, you can experiment with other wide noodles like egg noodles or even fresh wheat noodles. Just be mindful that cooking times may vary.
2. What if I don't have all the spices listed?
Don't worry! The most important spices are star anise, cloves, and coriander. You can omit the others, or substitute with similar spices you have on hand. The flavour will be slightly different but still delicious.
3. How can I make the broth richer?
For a deeper flavour, simmer the pork bones for a longer period (up to 4-5 hours). You can also add roasted garlic or ginger to the broth for extra depth of flavor.
With a little patience and these simple steps, you’ve now mastered the art of making authentic Kuay Chap Nam Khon. Enjoy the rich, comforting flavors of this Thai noodle soup masterpiece, perfect for a cozy night in or a special occasion. Share this delicious recipe with your friends and family—they'll thank you for it!