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Kuay Tiew Rua (Thai Boat Noodles)

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Easy
Total Time
1H 20MIN
Cuisine

Ingredients

Peanut oil: 3 tbsp

Pork: 600 g, fillet, trimmed of excess fat and skin

Garlic: 2 cloves, sliced

Ginger: 2 tbsp, fresh, grated

Chili pepper: 1 red, chopped

Lemongrass: 1 stalk

Pork stock: 2 l

Noodles: 400 g, glass

Soy sauce: 75 ml

Rice vinegar: 2 tbsp

Fish sauce: 2 tbsp

Pork: 400 g, mince

Bread: 1 slice, white, cubed

Milk: 75 ml, whole

Salt

Pepper

Coriander: 1 large handful, leaves

Chili pepper: 1 red, sliced

Learn how to prepare a delicious and spicy Kuay Tiew Rua, the classic Thai noodles dish with pork balls and soy sauce.

Method
01.

Heat 2 tbsp of oil in a large saucepan or casserole dish set over a moderate heat until hot.

Add the pork to the oil and sear well until golden all over.

Remove from the dish.

Add the garlic and fry for 1-2 minutes until golden.

Remove from the dish and drain on kitchen paper.

Add the remaining groundnut oil   to   the dish and fry the ginger, chill, and lemongrass for 1 minute.

Stir in the stock and bring to a simmer.

Add the pork and then cook the broth over a very low heat for 1 hour.

Remove the pork and then strain the broth into a clean saucepan.

02.
For the pork balls

Combine the pork mince, bread, and milk in a food processor.

Pulse until combined and season with plenty of salt and pepper.

Shape into balls and arrange in a large, lined steaming basket and cover with the lid.

Steam the balls over a half-filled saucepan of simmering water for 10-12 minutes until cooked through.

Remove from the basket and set aside.

Pull the pork into pieces and return it the broth along with the noodles, soy sauce, rice wine vinegar, and fish sauce.

Simmer for 10 minutes or until the noodles are soft.

Ladle the Kuay Tiew Rua into bowls and garnish with coriander leaves, fried garlic, sliced chilli, and pork balls.

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