Kuay Jap - Thai Recipe | Thai Food Guide | Thai Food Recipes

Name: Kuay Jap - Thai Recipe | Thai Food Guide | Thai Food Recipes
Total time: 120 min
Ingredients: 500 g pork shoulder or pork belly (kept in one large chunk for braising); 6-8 cups water (adjust as needed during cooking); 60 ml dark soy sauce (gives the broth its distinctive dark color); 2 tablespoons palm sugar; 1 tablespoon rock sugar (optional, adds extra sweetness and gloss); 1.5 teaspoons salt (adjust to taste); 3-4 cloves garlic cloves (crushed); 1 root cilantro root (or 2-3 cilantro stems as substitute); 1.5 teaspoons white pepper (freshly ground preferred); 1-2 tablespoons vegetable oil (for frying aromatics); 3 inches cinnamon stick (or use 2 tablespoons five-spice powder as substitute for all spices); 2-3 whole pods star anise; 0.5 teaspoon Sichuan peppercorns; 3 pods white cardamom pods (lightly crushed); 225 g dried guay jub noodles (rice flakes/chips) (also called sen kway jap or rolled rice sheets); 60 g rice flour (mixed with water to create starch slurry); 120 ml water (for mixing with rice flour); 300 g crispy pork belly (sliced into bite-sized pieces); 4 whole eggs (hard-boiled and halved); 12 pieces fried tofu puffs (pre-fried tofu cubes); 200 g pork offal (optional) (can include liver, intestines, or kidney - cleaned and prepared); 4-6 teaspoons fried garlic in oil (gratiem jeow - essential garnish); 30 g fresh cilantro (roughly chopped); 3-4 stalks green onions (thinly sliced); 100 g fresh bean sprouts (optional, added fresh to bowls); 1 cup Thai chilies in vinegar (prik nam som - served on the side)

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Kuay Jap (also known as Guay Jub) is a beloved Thai-Chinese noodle soup featuring unique rolled rice sheet noodles served in an aromatic five-spice broth. This

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Ingredients

500 g pork shoulder or pork belly (kept in one large chunk for braising)
6-8 cups water (adjust as needed during cooking)
60 ml dark soy sauce (gives the broth its distinctive dark color)
2 tablespoons palm sugar
1 tablespoon rock sugar (optional, adds extra sweetness and gloss)
1.5 teaspoons salt (adjust to taste)
3-4 cloves garlic cloves (crushed)
1 root cilantro root (or 2-3 cilantro stems as substitute)
1.5 teaspoons white pepper (freshly ground preferred)
1-2 tablespoons vegetable oil (for frying aromatics)
3 inches cinnamon stick (or use 2 tablespoons five-spice powder as substitute for all spices)
2-3 whole pods star anise
0.5 teaspoon Sichuan peppercorns
3 pods white cardamom pods (lightly crushed)
225 g dried guay jub noodles (rice flakes/chips) (also called sen kway jap or rolled rice sheets)
60 g rice flour (mixed with water to create starch slurry)
120 ml water (for mixing with rice flour)
300 g crispy pork belly (sliced into bite-sized pieces)
4 whole eggs (hard-boiled and halved)
12 pieces fried tofu puffs (pre-fried tofu cubes)
200 g pork offal (optional) (can include liver, intestines, or kidney - cleaned and prepared)
4-6 teaspoons fried garlic in oil (gratiem jeow - essential garnish)
30 g fresh cilantro (roughly chopped)
3-4 stalks green onions (thinly sliced)
100 g fresh bean sprouts (optional, added fresh to bowls)
1 cup Thai chilies in vinegar (prik nam som - served on the side)