Kuay Jab

Name: Kuay Jab
Yield: 2 servings
Cuisine: Thai
Ingredients: 300g rolled rice noodles (kuay jab); 300g crispy pork belly, sliced; Pork intestine, liver and tongue, cleaned and boiled; 4 boiled eggs; 1.5 litres pork bone broth; 1 tbsp white peppercorns, crushed, and 4 coriander roots; Fried garlic and spring onions

ก๋วยจั๊บ/gwuay JAP/

Also known as: Kuay Chap, Guay Jub, Kway Chap, Rolled Noodle Soup

About this dish

Rolled rice noodles in a peppery pork broth with crispy pork belly, pork offal and boiled egg.

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Ingredients

🍜300g rolled rice noodles (kuay jab)

🍖300g crispy pork belly, sliced

🐖Pork intestine, liver and tongue, cleaned and boiled

🥚4 boiled eggs

🍲1.5 litres pork bone broth

🌶️1 tbsp white peppercorns, crushed, and 4 coriander roots

🧄Fried garlic and spring onions

Method

Serves 2

Simmer the broth with the white pepper and coriander roots for 30 minutes and season with soy sauce and salt.

Add the cooked offal and eggs to warm through.

Cook the rolled noodles in the broth for a few minutes until soft and curled.

Ladle noodles and broth into bowls.

Top with crispy pork, offal, egg halves, fried garlic and spring onions.

✓ What Makes it Authentic

Kuay jab nam sai, with its white-pepper broth and curled noodles, is a Yaowarat (Bangkok Chinatown) night-market legend.

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