Kuay Tiew Rua (Thai Boat Noodles)

How to make a delicious Thai Kuay Tiew Rua

• 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.

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.