Kway Tiew Nahm Sai or Clear Noodle Soup is one of the most basic Thai noodles soups but don’t be misled with the word basic as this dish packs a lot of flavour. Just the soup alone is enough to make you crave for more and the key for making its soup taste really good are pork bones, radish and spices. The piping hot soup is then poured in a bowl with rice noodles, minced meat, fish balls and an assortment of vegetables such as bean sprouts and kailan.
It is simple, it is light, it is a complete meal, it is delicious, the mixture of flavours and aroma is simply phenomenal. I guess I can’t further explain how good this is so I leave it for you to try.
Ingredients (Soup Stock)
2 kg pork bones
2 pcs medium sized radish, cut into chunks
2 large onions
2 litres water
400g rice noodles
300g minced pork
12 pcs squid balls, cut in half
1 packet kailan
3 cups bean sprouts
crispy fried garlic
- In a pot add pork bones and enough water to cover bones. Bring it to a boil then turn heat off. Drain to remove scum and rinse bones in cold water.
- Add bones back to the pot together with the rest of the ingredients except the fish sauce and white pepper. Bring to a boil and simmer for 2 hours. Turn heat off then drain using a fine sieve reserving liquid.
- Place liquid in a separate pot then bring it to a boil, add the minced meat and fish balls and simmer for 30 more minutes in medium heat. Liquid at this stage should be reduced from the initial 2 litres to 1 litre. Season with fish sauce and white pepper.
- Cook noodles according to packet instructions.
- Blanch kailan in boiling water.
- Place noodles in a bowl, add the kailan then pour hot broth over the noodles with some minced meat and fish balls.
- Top with fresh bean sprouts and crispy fried garlic then serve while hot.