Guaydiaw Lawd (Pork belly, chicken wing and noodle stew)

    2 hours 10 mins

    This recipe creates a stunning dish with many layers and textures. Fortunately, it is very easy to make in just one pot! This recipe feeds about 5 people, but it can easily be increased for a party if needed. Leftovers are easily reheated.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    3 people made this

    Serves: 5 

    • 250 g pork belly, cut into 2 cm chunks
    • 500 g chicken wings
    • 250 g firm tofu, diced into 1 cm chunks
    • 1/2 cup coriander root, washed well
    • 2 tablespoons black peppercorns
    • 1/4 cup garlic
    • 2 litres meat stock or water
    • 10 each dried shitake mushroom, soaked and sliced
    • 250 g jap chai (pickled radish), diced
    • 2-3 tablespoons (30-45ml) pad se ew (dark sweet soya) sauce
    • 2-3 tablespoons (30-45ml) oyster sauce
    • sea salt to taste
    • fish sauce to taste
    • 500g wide rice noodles
    • For garnish
    • 1 cup coriander leaves, chopped
    • 2 cups bean sprouts, washed
    • 1 cup green onion, sliced
    • For condiments
    • dried chilli flakes to taste
    • chilli vinegar to taste
    • fried garlic to taste

    Prep:10min  ›  Cook:1hr  ›  Extra time:1hr  ›  Ready in:2hr10min 

    1. In a mortar and pestle, smash the coriander root, black pepper and garlic until smooth. In a large pot, add the pork belly, chicken wings, water and the prepared coriander root paste. Bring to a simmer and cook for 10 minutes. Add the tofu, sliced mushrooms and jap chai. Simmer the soup until the chicken wings are well cooked, about 45 minutes.
    2. Add the pad se ew sauce and oyster sauce. Add enough fish sauce and salt to meet your personal taste.
    3. Separately, steam the rice noodles in a steamer until hot, about 5 minutes. Keep covered until ready to serve.
    4. To serve, place a handful noodles in a bowl and ladle over the soup and meaty bits over the noodles. Top with some coriander, green onion and bean sprouts. Serve the dried chilli flakes, chilli vinegar and fried garlic alongside for your guests to flavor the soup as they wish.

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    super yummy!  -  29 Sep 2010