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Kuay Tiew Rua (Thai Boat Noodles)

Kuay Tiew Rua (Thai Boat Noodles)

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

29 November, 2018
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serves for


total time

1 HR 45 MIN


Peanut oil
3 tbsp
600 g, fillet, trimmed of excess fat and skin
2 cloves, sliced
2 tbsp, fresh, grated
Chili pepper
1 red, chopped
1 stalk
Pork stock
2 l
400 g, glass
Soy sauce
75 ml
Rice vinegar
2 tbsp
Fish sauce
2 tbsp
400 g, mince
1 slice, white, cubed
75 ml, whole
1 large handful, leaves
Chili pepper
1 red, sliced


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.

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