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