Appon's Thai Food Recipes

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Crunchy Pork Soup ( Guoy Jub )


This is a cinnamon soup with egg pork and salad greens, and added croutons of deep fried, very crispy, pork. It's more like a main course than a soup. A common ingredient of this soup is congealed pork blood, if you can't find it, you can either use blood sausage or omit it altogether. In Thailand you will usually be offered all the ingredients, including the blood, however you can reduce the ingredients down to the minimum as long as you keep the main flavours, crunchy pork, egg and cinnamon.

The best way to eat it is with a little dry flaked chilli added to spice it up, and a little vinegar to add a sour note. You will need to add 'triangle noodles' - these are thick noodles that curl up in the soup as they cook. If you can't find them use a thick rice noodle instead.
Don't be daunted by this recipe. It's not as complicated as it appears!

Ingredients for the Meat
50 gms Pork Meat
50 gms Pork Kidney
50 gms Pork Liver
50 gms Pork Blood
200 gms Pork Meat With Fat and Skin Attached.
5 Boiled Eggs

Ingredients for Soup
2 Ltr Water
3 Cinnamon
3 Star-Anise
2 Chicken Stock Cubes
1 Teaspoon Peppercorns
4 Garlic Cloves
2 Coriander Roots
5 Tablespoons Fish Sauce
4 Tablespoons Light Soy Sauce
2 Tablespoons Dark Soy Sauce
2 Teaspoons Salt
4 Tablespoons Brown Sugar
3 Tablespoons Chopped Coriander Leaves
3 Tablespoons Chopped Spring Onions

Ingredients for Noodle
200 gms Triangle Rice Noodle
500 ml Water
2 Teaspoons Corn Flour

Preparation For Meat
1. Into a saucepan with the water, put the pork meat, kidney, liver, pork blood and pork-fat-skin. Bring to the boil, add 1 tablespoon salt.
2. Cook for 8 minutes, remove and cut the pork meat, kidney, liver and pork blood (but not the fatty pork) into bite sized pieces and set to one side.
3. Deep fry the fatty pork until it is very crunchy, then cut it into thing strips and put with the rest of the meat This adds the crunchy texture to the soup.

Preparation for Soup
1. Boil water with the chicken stock cubes, salt and brown sugar.
2. Pound the garlic, coriander root and peppercorns until finely ground, then add to the boiling water.
3. When the water is boiling again, add the fish sauce, light soy sauce, dark soy sauce, cinnamon, star-anise and eggs.
4. Simmer for 20 minutes, the longer you cook it, the more the eggs will take on the flavours of the soup and become darker. If you can its a good idea to leave the soup and eggs overnight to really infuse with the tastes.

Preparation For Noodles
1. Boil the water, add the noodles.
2. Cook for a few minutes until the noodles are cooked through (you can taste one to see if it is cooked).
3. Mix the corn flour with 4 tablespoons cold water and add to the soup. Switch off the heat.

Serving the Dish
Into a soup bowl, put some noodles, some of each type of the meat, slice the egg into quarters and put some egg into the bowl. Now spoon over some of the soup, and top off with some chopped coriander leaves and some chopped spring onions. Your guests can then add dry flaked chilli to their personal taste, a little vinegar or sugar to adjust the sourness and even sliced lettuce and soya bean shoots to add more vegetables if they wish.

Serve With
Flake Chilli
Soya Bean Shoots

Comments (1)


Hello Appon,

I came here today looking for Boat Noodle Soup. Crunchy Pork Soup looked a little bit similar . . . because of the pork blood and the star anise. Is Boat Noodle Soup here under a different name. Maybe Boat Noodle Soup is a recipe you could do here on your site. (???? If you want to)
Appon is my Hero!
(So are Pi Jai, Wan Lop, Yaowalak, Worrawoot and Pi Wi!)


[Appon]I don't have that recipe listed, but I'm make a note.

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This page contains a single entry from the blog posted on March 17, 2011 1:03 PM.

The previous post in this blog was Boiled Premature Eggs & Lao Coriander ( Om Khai On ).

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