Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Kuay Jab
Rolled rice noodle sheets unravel in a peppery, spiced broth with pork offal and crispy garlic — a bold, warming Bangkok noodle soup for adventurous eaters.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
8 steps- 1
Pound the garlic and cilantro roots together into a rough paste, then fry in a splash of oil in a large pot over medium heat until deeply fragrant.
- 2
Add the crushed white peppercorns and toast briefly with the paste so their heat and aroma bloom fully before adding liquid.
- 3
Pour in the pork stock and bring to a boil, then add the pork belly and simmer for 30 to 40 minutes until tender.
- 4
Add the pre-boiled offal to the pot to heat through and absorb the peppery broth, simmering another 10 minutes.
- 5
Season the broth with fish sauce, dark soy sauce, and soy sauce, tasting for a distinctly peppery, savory profile that is the hallmark of this soup.
- 6
Blanch the rolled rice noodle sheets in boiling water for about 1 minute until soft and pliable, then divide among serving bowls.
- 7
Ladle the hot peppery broth, pork belly, and offal generously over the noodles.
- 8
Finish each bowl with a spoonful of fried garlic and its oil, plus a scatter of cilantro and fried shallots, and serve piping hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
60/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving730
Calories
57 g
Protein
64 g
Carbs
25 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Kuay jab is a Bangkok noodle soup built on a distinctly peppery broth, where cracked white peppercorns simmered for the full length of the stock, rather than added as a finishing seasoning, are what give the dish its identity.
Listahan note
This version simmers the white peppercorns directly in the stock for the full 90 minutes rather than adding pepper at the end, since that long infusion is what gives the broth its specific peppery character.
Technique cues
- Blanching the pork bones before the long simmer removes surface impurities that would otherwise cloud the broth and leave a duller flavor.
- Simmering the bones with cilantro roots, garlic, and cracked white peppercorns for a full 90 minutes builds the broth's specific peppery aroma, which is the dish's defining characteristic rather than a background note.
- The pork offal needs its own separate simmer in the finished broth, 30 to 40 minutes, since it requires more cooking time than the noodles to become tender.
- The rolled rice noodle sheets only need one to two minutes in boiling water to swell and turn slippery, and overcooking them past that point breaks their structure down into mush.
Kitchen flow
- Parallel prep
- While Kuay Jab simmers, chop any garnish or side bread — the pot doesn't need active attention during the long simmer. This one leans on the mixed pork offal and 1/4 lb pork belly. Plan around the roast; that's the slow part.
- Make-ahead
- Kuay Jab is a genuine make-ahead dish — it actually tastes better the next day once mixed pork offal and 1/4 lb pork belly have had time to meld; make it a day early and reheat gently. The roast step is what sets the pace here.
- Leftover move
- Leftover Kuay Jab is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the mixed pork offal and 1/4 lb pork belly. Everything else is quick — the roast is the one step that takes real time.
- Cleanup rhythm
- Let the pot for Kuay Jab soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the mixed pork offal and 1/4 lb pork belly. The roast step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1/2 lb wide rolled rice noodle sheets, cut into squares
Structural base
Purpose: lb wide rolled rice noodle sheets, cut into squares defines the shape and texture of the dish.
Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
1 lb pork bones
Main protein or body
Purpose: lb pork bones gives Kuay Jab its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 lb mixed pork offal and 1/4 lb pork belly
Main protein or body
Purpose: lb mixed pork offal and 1/4 lb pork belly gives Kuay Jab its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 tbsp white peppercorns, 4 cilantro roots, 6 cloves garlic
Aromatic base
Purpose: tbsp white peppercorns, 4 cilantro roots, 6 cloves garlic creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp fish sauce
Main protein or body
Purpose: tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp fish sauce gives Kuay Jab its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
Technique notes
- Roasting or frying the pork belly separately until the skin crackles adds a textural contrast the soft noodles and broth don't otherwise have.
- Fried garlic and extra cracked white pepper scattered on top at serving reinforce the broth's core flavor rather than introducing a new one.
- The broth benefits from being made in a larger batch and reheated, since the long pepper infusion holds up well over a day or two.
Ingredient swaps
- pork offal
- extra sliced pork belly - still pork; for those who prefer no organ meats
- light soy sauce
- tamari - tamari is wheat-free and coconut aminos is soy- and gluten-free, though coconut is a tree nut allergen for some
- rolled rice noodle sheets
- wide flat rice noodles - wide rice noodles are naturally wheat-free (gluten-free); adjust cook time
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate broth and noodles separately up to 3 days; reheat the broth to a boil and cook fresh noodles to serve.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze only when the texture is sturdy enough to thaw and reheat cleanly.
Equipment
- Large stockpot
- Fine-mesh strainer
Make this household-aware
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