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Kuay Teow Nam Sai (Clear Rice Noodle Soup)

Name: Kuay Teow Nam Sai (Clear Rice Noodle Soup)
Total time: 30 min
Yield: Serves 2
Cuisine: Thailand
Ingredients: 200g Rice stick noodles; 100g Thinly sliced pork belly; 6 Meatballs; 1 bag Bean sprouts; 2 stalks Green onion; To taste Cilantro; 1 tbsp Fried garlic; 1 tbsp Chicken bouillon; 1 tbsp Fish sauce; 1 tsp Sugar; 800ml Water

Noodles

⏱ 30 min

👥 Serves 2

Difficulty ⭐⭐

Rice noodles in a light, clear broth — a gentle street-stall breakfast classic.

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📖 The Story Behind This Dish

Kuay teow, or rice noodle culture, was brought to Thailand by Chinese immigrants. "Nam sai" means "clear water," referring to the transparent broth. Street stalls always offer a "four condiments" set — fish sauce, sugar, vinegar, and chili — so diners can season it exactly to their liking.

🌆 Where it's eaten: A morning street stall: workers quickly eat a bowl before their shift, adjusting the seasoning to taste right at the counter.

🥕 Ingredients (serves 2)

Rice stick noodles 200g
Thinly sliced pork belly 100g
Meatballs 6
Bean sprouts 1 bag
Green onion 2 stalks
Cilantro To taste
Fried garlic 1 tbsp
Chicken bouillon 1 tbsp
Fish sauce 1 tbsp
Sugar 1 tsp
Water 800ml

👩‍🍳 Instructions

Bring water and chicken bouillon to a boil in a pot.
Season the broth with fish sauce and sugar.
Poach the pork belly and meatballs in the broth, then remove once cooked through.
Reconstitute the noodles in hot water and place in a bowl.
Blanch the bean sprouts briefly and place on top of the noodles.
Pour over the meat and broth, and scatter with green onion, cilantro, and fried garlic to finish.

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