Kuay Jap

1. 1

   Prepare the Fried Garlic Oil

   Start by making the fried garlic oil (gratiem jeow) which can be prepared in advance and stored. Thinly slice 6-8 garlic cloves. Heat 1/2 cup vegetable oil in a small pan over medium heat. Add the sliced garlic and fry gently until golden brown and crispy, being careful not to burn. Remove from heat and let cool completely. This can be stored in an airtight container for weeks.

   10m

   Tips:

   • • Watch the garlic carefully as it can burn quickly
   • • The oil becomes infused with garlic flavor and is just as important as the crispy bits
2. 2

   Make the Five-Spice Broth Base

   In a large pot, heat 1-2 tablespoons of oil over medium heat. Add the crushed garlic cloves and fry until fragrant, about 30 seconds. If using whole spices, add them in this order: cinnamon stick, star anise, white cardamom, and Sichuan peppercorns. Stir-fry for 30 seconds to release their aromatics. If using five-spice powder instead, lower the heat and add the powder, stirring for 30 seconds.

   5m

   Tips:

   • • Don't skip toasting the spices - this releases essential oils and deepens the flavor
   • • If the spices start to smoke, lower the heat immediately
3. 3

   Braise the Pork

   Add the whole chunk of pork to the pot and sear it on all sides until lightly browned. Pour in the dark soy sauce and stir to coat the pork. Add 6 cups of water, white pepper, cilantro root, salt, palm sugar, and rock sugar. Bring the mixture to a rolling boil, then reduce heat to low and simmer gently for 60-90 minutes until the pork is tender and easily pierced with a fork. Add more water during cooking if the liquid reduces too much - you want to maintain at least 4-5 cups of broth.

   1h 30m

   Tips:

   • • The longer you simmer, the more tender and flavorful the pork becomes
   • • Skim off any foam or impurities that rise to the surface during the first 10 minutes
   • • If using pork offal, add it during the last 30 minutes of braising
4. 4

   Prepare the Hard-Boiled Eggs

   While the broth simmers, prepare the eggs. Place eggs in a pot and cover with water by about 1/2 inch. Bring to a boil, then cook for exactly 7 minutes for perfectly jammy eggs (or 9-10 minutes for fully hard-boiled). Immediately transfer to an ice bath. Once cooled, gently shake the pot with the lid on to crack the shells all over. Continue shaking until the shells mostly peel off. Rinse and set aside.

   15m

   Tips:

   • • The ice bath stops the cooking process and makes peeling easier
   • • The shaking method is a traditional Thai technique for easy peeling
5. 5

   Braise the Eggs and Tofu

   After the pork has cooked for about 60 minutes, add the peeled hard-boiled eggs and fried tofu puffs to the broth. Let them simmer together for the remaining 20-30 minutes. This allows them to absorb the five-spice flavors. Once done, remove the pork and slice it into bite-sized pieces. Halve the eggs lengthwise. Keep everything warm in the broth.

   30m

   Tips:

   • • The eggs will take on a beautiful brown color from the dark soy sauce
   • • Don't skip this step - the infused tofu is one of the most flavorful elements
6. 6

   Prepare the Rice Noodles

   In a separate large pot, bring 5 cups of water to a rolling boil. Mix the rice flour with 120ml of water until smooth with no lumps. Once the water is boiling, add the rice flour slurry first, stirring constantly. Immediately add the dried guay jub noodles. Stir continuously and vigorously - the noodles will begin to curl and roll as they absorb water unevenly. Continue stirring for 3-5 minutes until the noodles are fully cooked and the water has thickened to a glue-like consistency. Do not overcook. Turn off the heat.

   10m

   Tips:

   • • The rice flour slurry is crucial - it creates the thick, starchy coating characteristic of this dish
   • • Constant stirring prevents the noodles from sticking together in one giant clump
   • • The noodles are done when they're translucent and have curled into cigar-like rolls
   • • Do not soak dried noodles beforehand - add them directly to boiling water
7. 7

   Assemble and Serve

   Divide the cooked rolled noodles among four serving bowls, spooning some of the starchy cooking liquid with them. Top each bowl generously with sliced braised pork, sliced crispy pork belly, fried tofu puffs, and two egg halves. Ladle the hot five-spice broth over everything, ensuring each bowl gets plenty of liquid. Garnish with a generous spoonful of fried garlic oil, fresh cilantro, and sliced green onions. Add a handful of fresh bean sprouts if desired. Serve immediately with Thai chilies in vinegar on the side.

   5m

   Tips:

   • • The bowl should be quite soupy - don't be shy with the broth
   • • Serve hot and eat immediately while the noodles are at their best texture
   • • Encourage diners to add fried garlic oil generously - it's essential to the flavor
   • • The chili vinegar adds brightness and heat - adjust to taste

• •Prepare the fried garlic oil and chili vinegar ahead of time - they keep well and save time on serving day
• •The key to authentic Kuay Jap is the five-spice broth - don't skimp on simmering time
• •Fresh guay jub noodles are ideal if you can find them at Asian markets, but dried work excellently
• •The rice flour slurry added to the noodles creates the signature starchy coating that thickens the soup slightly
• •For a less adventurous version, skip the offal and use extra pork meat or pork meatballs
• •The noodles are best served immediately after cooking - they can become mushy if they sit too long
• •Leftover broth can be frozen and reused - it actually gets better with time
• •Traditional shops often include up to ten different ingredients in the bowl, hence the name 'Jub' meaning 'ten' in Chinese

• •
  thai-iced-tea
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  spring-rolls
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  thai-iced-coffee

Kuay Jap (ก๋วยจั๊บ, also romanized as Kway Chap, Guay Jab, or Guay Jub) is a cherished example of Thai-Chinese culinary fusion, with roots in Teochew cuisine from Eastern Guangdong Province in Southern China. The dish's name comes from the Teochew dialect: 'kway' (粿) refers to rice-based foods, while 'chap' (汁) means juice or soup. From the 19th century onwards, Teochew immigrants brought this traditional dish to Southeast Asia, where it found a particularly warm welcome in Thailand. The Teochew people's expertise in braising techniques and their philosophy of using every part of the animal made a lasting impact on Thai culinary traditions. In Bangkok, the dish became synonymous with Chinatown (Yaowarat), where street vendors and shophouses have perfected their own versions over generations. Thai cooks adapted the original recipe by incorporating local ingredients and taste preferences, resulting in two main varieties: Nam Kon (thick, dark five-spice broth) and Nam Sai (clear, lighter broth). The name 'Jub' is said to mean 'ten' in Chinese, referring to the traditional practice of including ten different ingredients in each bowl - a symbol of abundance and completeness. Today, Kuay Jap is considered comfort food in Thailand, enjoyed by Thais of all backgrounds, particularly for breakfast or as a hearty late-night meal. It represents the successful integration of Chinese immigrant culture into Thai society and stands as a delicious testament to Thailand's multicultural culinary heritage.

An authentic Kuay Jap must have several key elements: First, the rolled rice sheet noodles (not regular rice noodles) with their distinctive texture created by the uneven absorption of water during cooking, causing them to curl into cylinder shapes. Second, a deeply flavorful five-spice broth that has been simmered for at least an hour, preferably longer, with a balance of sweet (from palm sugar), salty (from soy sauce), and aromatic (from spices) flavors. Third, the inclusion of various pork cuts - traditionally this means offal such as intestines, liver, and other organ meats alongside regular pork, reflecting the Teochew principle of using the whole animal. Fourth, the texture contrast between soft braised pork, crispy pork belly, silky tofu puffs, and jammy eggs. Fifth, the essential condiments: fried garlic in oil (gratiem jeow) is non-negotiable, as are fresh herbs and chili vinegar for balancing the rich broth. The rice flour slurry added during noodle cooking is crucial - it creates a slightly thickened, starchy coating that distinguishes Kuay Jap from other noodle soups. In Bangkok's best Kuay Jap shops, the broth is often made fresh daily and simmered for hours, and the balance of flavors is adjusted throughout the day. Street vendors and traditional restaurants take pride in their secret spice blends and braising techniques passed down through families. While modern adaptations may skip the offal for broader appeal, purists argue that the variety of textures and flavors from different pork parts is what makes Kuay Jap truly special. The dish should be aromatic enough that you can smell the five-spice from several feet away, yet balanced enough that no single spice dominates.