We absolutely love diving into the vibrant world of Southeast Asian cuisine, and Kuey Teow Th’Ng stands out as a Malaysian favorite that’s both hearty and full of flavor. Originating from bustling street stalls, this noodle soup offers a comforting blend of flat rice noodles in a savory broth that warms you from the inside out.
It’s no wonder this dish has captured hearts worldwide—it’s simple yet packed with authentic tastes that make every bite memorable. We’re excited to guide you through our take on this classic recipe, so you can bring a piece of Malaysia to your kitchen.
Ingredients
For our Kuey Teow Th’Ng recipe, we select fresh, high-quality ingredients to capture the hearty and flavorful essence of this Malaysian noodle soup. Below, we list them in the order they are used, with specific prep notes for accuracy and ease.
Broth Base Ingredients
- 500g pork bones: Washed and blanched in boiling water for 5 minutes to remove impurities, forming the foundation of our rich, savory broth.
- 1 whole chicken carcass: Cleaned and chopped into pieces, added to enhance the depth of flavor in the stock.
- 2 liters water: Used to simmer the bones and carcass, creating a clear and aromatic base.
Noodles and Proteins
- 300g flat rice noodles (kuey teow): Soaked in warm water for 10-15 minutes until pliable, ensuring they absorb the broth’s flavors without becoming mushy.
- 200g pork ribs: Cut into bite-sized pieces and marinated with 1 tablespoon soy sauce for 10 minutes, providing tender, succulent meat.
- 100g fish balls or fish cakes: Sliced into halves, ready to add a chewy texture and subtle seafood note to our dish.
Vegetables and Aromatics
- 2 cloves garlic: Minced finely to release their pungent aroma when sautéed at the start of cooking.
- 1 medium shallot: Thinly sliced, used early to build layers of sweetness in the broth.
- 100g bean sprouts: Rinsed and drained, added towards the end for a crisp, fresh crunch that contrasts the soup’s warmth.
- A handful of green onions: Chopped into 2-inch pieces, stirred in just before serving for a vibrant, peppery finish.
Seasonings and Garnishes
- 2 tablespoons soy sauce: Provides umami and saltiness; adjust to taste for the perfect balance.
- 1 teaspoon white pepper: Ground fresh for a mild heat that elevates the soup’s comforting profile.
- 1 tablespoon fish sauce: Added sparingly for an authentic Southeast Asian tang.
- Fresh cilantro leaves: Roughly chopped as a garnish, offering a bright, herbaceous accent to the final bowl.
Tools and Equipment
To bring our Kuey Teow Th’Ng recipe to life, we need a selection of essential tools that ensure efficiency and precision in preparation. These items help us handle the broth simmering, ingredient chopping, and assembly with ease, building on the fresh ingredients we’ve discussed.
Essential Kitchen Tools
We recommend the following tools, organized by their primary use in the recipe:
- Large stockpot (at least 8 quarts): This is crucial for simmering the flavorful broth base made from pork bones and chicken carcass, allowing ample space to develop rich flavors without overflow.
- Chef’s knife and cutting board: Our go-to for precisely chopping aromatics like garlic and shallots, ensuring even pieces that infuse the broth evenly.
- Fine-mesh strainer: Ideal for straining impurities from the broth after cooking, resulting in a clear, professional-quality soup that highlights the dish’s hearty appeal.
- Ladle: Perfect for serving the hot broth and components into bowls, helping us portion out the noodles, pork ribs, and fish balls accurately.
- Colander or noodle strainer: We use this to drain flat rice noodles quickly, preventing them from becoming soggy and maintaining their signature texture.
- Measuring cups and spoons: These ensure accurate measurements of seasonings like soy sauce and white pepper, guaranteeing the authentic taste of Kuey Teow Th’Ng every time.
| Tool | Recommended Size/Capacity | Why It’s Key for Kuey Teow Th’Ng |
|---|---|---|
| Stockpot | 8–12 quarts | Handles large batches of broth to feed 4–6 people without crowding. |
| Chef’s knife | 8–10 inches | Provides control for prepping vegetables and proteins efficiently. |
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through the step-by-step process to create an authentic Kuey Teow Th’Ng bursting with savory flavors and comforting aromas.
Prepare the Ingredients
Before we start cooking, let’s prepare our ingredients to ensure everything is ready for seamless assembly. Begin by rinsing 2 pounds of pork bones and 1 whole chicken carcass under cold water to remove impurities, then pat them dry with paper towels for a clearer broth. Next, peel and finely chop 6 garlic cloves and 4 shallots, setting them aside in a bowl to infuse their pungent aroma into the soup base.
Slice 1 pound of pork ribs into bite-sized pieces and marinate them in a mixture of 2 tablespoons soy sauce, 1 teaspoon white pepper, and 1 tablespoon fish sauce for 15 minutes to enhance their tender, flavorful texture. Prepare the vegetables by trimming and washing 2 cups of bean sprouts and roughly chopping 1 bunch of fresh cilantro for garnish, which adds a bright, herbaceous finish. Lastly, gather 1 package of flat rice noodles (about 12 ounces) and 8 fish balls, slicing the fish balls in half to allow them to absorb the broth’s rich essence during cooking.
Make the Broth
We start by building a deep, savory broth that forms the heart of our Kuey Teow Th’Ng. In a large stockpot, heat 2 tablespoons of vegetable oil over medium heat and sauté the chopped garlic and shallots for 2-3 minutes until they release a fragrant, golden aroma that fills the kitchen.
Add the rinsed pork bones, chicken carcass, and marinated pork ribs to the pot, then pour in 8 cups of water and bring it to a boil. Once boiling, reduce the heat to low and simmer uncovered for 1.5 to 2 hours, skimming off any foam that rises to the surface for a clear, flavorful result. For added depth, stir in 1 tablespoon of fish sauce and 1 teaspoon of white pepper halfway through, allowing the ingredients to meld into a hearty, umami-rich broth that promises to warm your soul with every spoonful.
Cook the Noodles
With our broth simmering, we now focus on cooking the flat rice noodles to achieve that perfect, slippery texture. Bring a separate pot of water to a rolling boil, then add the flat rice noodles and cook for 4-5 minutes until they are al dente, offering a chewy contrast to the tender meats.
Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process and prevent sticking, ensuring they retain their delightful, springy bite that pairs beautifully with the broth’s savory notes.
Assemble the Dish
Finally, we bring all the elements together to create a visually appealing and mouthwatering Kuey Teow Th’Ng. Divide the cooked noodles evenly among serving bowls, then top with the sliced pork ribs, fish balls, and a handful of bean sprouts for added crunch.
Ladle the hot broth over the noodles until everything is submerged, allowing the aromas to mingle and the flavors to intensify. Garnish with chopped cilantro for a fresh, vibrant touch, and serve immediately to enjoy the harmonious blend of tender meats, slippery noodles, and aromatic broth that defines this classic Malaysian favorite.
Make-Ahead Instructions
To make our Kuey Teow Th’Ng recipe even more convenient, we recommend preparing certain components in advance. This allows us to focus on assembly and enjoy the authentic flavors of this Malaysian noodle soup without last-minute rushes. Below, we outline the key elements that can be made ahead, along with step-by-step guidance for storage and reheating.
Preparing the Broth
The heart of Kuey Teow Th’Ng is its rich, savory broth, which benefits from extended simmering and can be made up to 2–3 days ahead.
- Rinse and prepare the base ingredients: Start by rinsing 2 pounds of pork bones and 1 chicken carcass under cold water to remove impurities. Chop 4 garlic cloves and 2 shallots finely, then sauté them in a large stockpot with 2 tablespoons of oil until fragrant.
- Simmer the broth: Add the rinsed bones, carcass, and 10 cups of water to the pot. Include seasonings like 2 tablespoons of soy sauce, 1 teaspoon of white pepper, and 1 tablespoon of fish sauce. Bring to a boil, then reduce to a low simmer for 2–3 hours until the broth is flavorful and reduced.
- Strain and store: Use a fine-mesh strainer to remove solids, then let the broth cool completely. Transfer it to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.
Prepping Ingredients
Many of the meats, vegetables, and noodles can be prepared ahead to streamline our cooking process.
- Marinate meats: For the pork ribs, mix 1 pound of ribs with 2 tablespoons of soy sauce, 1 teaspoon of white pepper, and 1 tablespoon of sugar. Let them marinate in the refrigerator for at least 1 hour or up to 24 hours for deeper flavor.
- Chop vegetables and prepare add-ins: Slice 1 cup of bean sprouts, chop fresh cilantro for garnish, and prepare fish balls by boiling 10–12 pieces separately until cooked through. Store these in sealed containers in the fridge for up to 2 days.
- Cook noodles in advance: Boil 1 pound of flat rice noodles according to package instructions, then rinse under cold water to stop cooking. Toss with a little oil to prevent sticking and store in an airtight bag in the refrigerator for up to 1 day.
Storage and Reheating Tips
Proper storage ensures our Kuey Teow Th’Ng retains its hearty texture and taste.
| Component | Storage Method | Duration | Reheating Instructions |
|---|---|---|---|
| Broth | Refrigerate in containers | Up to 3 days | Gently reheat on the stove over medium heat until simmering; avoid boiling to preserve flavors. |
| Marinated Meats | Refrigerate in sealed bags | Up to 24 hours | Cook directly from the fridge in the broth for 15–20 minutes until tender. |
| Prepared Vegetables and Noodles | Refrigerate in containers | Up to 2 days | Blanch vegetables in hot water for 1 minute before assembling; reheat noodles in boiling water for 30 seconds. |
By following these make-ahead steps, we can assemble our Kuey Teow Th’Ng quickly, ensuring every bowl is as comforting and flavorful as if it were made fresh.
Conclusion
We’ve loved diving into Kuey Teow Th’Ng with you
It’s a dish that brings authentic Malaysian warmth right to your kitchen
We’re sure you’ll find joy in tweaking it to suit your tastes
Give it a try and savor the comfort it offers
Frequently Asked Questions
What is Kuey Teow Th’Ng?
Kuey Teow Th’Ng is a classic Malaysian noodle soup known for its hearty and flavorful profile. It features flat rice noodles in a savory broth made with pork bones, chicken, and aromatics like garlic and shallots. This comforting dish has gained global popularity for its simple yet authentic taste, offering a perfect balance of textures and flavors that evoke Southeast Asian cuisine.
What are the key ingredients for Kuey Teow Th’Ng?
The main ingredients include pork bones and a chicken carcass for the broth base, flat rice noodles, pork ribs, fish balls, garlic, shallots, bean sprouts, and seasonings like soy sauce, white pepper, and fish sauce. Fresh cilantro serves as a garnish. Using high-quality, fresh ingredients ensures an authentic, rich flavor profile.
How do I prepare the broth for Kuey Teow Th’Ng?
Start by rinsing pork bones and a chicken carcass, then sauté chopped garlic and shallots in a large stockpot. Add the meats and simmer with water for several hours to develop a rich, savory broth. Season with soy sauce, white pepper, and fish sauce for depth. Strain for a clear soup, creating the dish’s flavorful foundation.
What tools are needed to make Kuey Teow Th’Ng?
You’ll need a large stockpot for simmering the broth, a chef’s knife and cutting board for chopping ingredients, a fine-mesh strainer for clarifying the soup, a ladle for serving, a colander for draining noodles, and measuring cups and spoons for accurate seasoning. These tools ensure precise preparation and maintain the dish’s authentic taste.
Can I make Kuey Teow Th’Ng ahead of time?
Yes, you can prepare components in advance for convenience. Make the broth up to 2-3 days ahead and store it in the refrigerator. Marinate meats, chop vegetables, and even cook noodles a day prior, then refrigerate separately. Reheat gently on the stove to preserve texture and flavor, allowing quick assembly when ready to serve.
How should I store and reheat Kuey Teow Th’Ng?
Store the broth, meats, and noodles separately in airtight containers in the refrigerator for up to 3 days. For freezing, cool the broth completely and store for up to a month. Reheat on the stovetop over low heat, stirring occasionally, until hot. Add fresh garnishes like cilantro just before serving to keep flavors vibrant.