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
ingredients
groundnut 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 wine 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
Preparation
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.
