Thai Khao Soy Nam Kua uses the Nam Prik Ong sauce and thick flat noodles to form a popular lunch snack.
The combination of a rich tomato and pork sauce with a good kick of chili and raw bean sprouts really gives you a different take on the standard bolognese that it resembles.
Nam Prik Ong Sauce:
300g lean pork
250g very ripe tomato Finely chopped
4 shallots (or 1 small red onion) Finely chopped
5 garlic cloves Peeled and pureed
3 mild red chillis Seeds removed, chopped
2 dried thai (or birdseye) chillis
1 tsp salt
1 tbsp dark soy sauce
1 tsp onion powder (optional)
10 stalks coriander (stems removed)
2 spring onion (ifnely sliced)
MSG/ Salt to taste
Extra Khao Soy Nam Kua Ingredients:
Handful coriander Chopped
3 spring onion Finely sliced
1/2 litre Beef or pork stock
500g Thick flat rice noodles
2 Limes Cut into quarters
Under a low heat grill the dried chillies for a few minutes until they have started to turn brown on each side. Pound all the chillies and garlic together with the salt. Stir in the soy sauce.
In a frying pan over a medium heat fry the pork in a little oil for 5 minutes before stirring in the chili and garlic. Fry for a further 5 minutes. Now add shallots, tomato, and the water so it doesn’t dry or burn. Season with onion powder and salt or MSG to taste. Add the stock and stir well to make sure the pork has broken down somewhat. Cook for a final 40 minutes with a lid off until the tomato is soft and the liquid has reduced by 2/3.
In the meantime boil enough water to just submerge the noodles. Blanch in boiling water over a high heat for 3 minutes. Remove from the water and run under cold water for 20 seconds. Mix the noodles with a few ladles of the sauce to completely cover
To serve Khao Soy Nam Kua:
Add the khao soy nam kua to a bowl and scatter over some raw bean sprouts, raw sliced green chili and some crispy onion (should you so happen to have some lying around!)