Kuey Teow Th’Ng is a beloved Malaysian noodle soup that’s simple yet incredibly satisfying. Originating from Penang, this dish features flat rice noodles served in a clear, flavorful broth made from pork bones and aromatic spices. It’s a comforting meal that highlights the beauty of subtle flavors and fresh ingredients.
We love how Kuey Teow Th’Ng combines lightness with richness, making it perfect for any time of day. Whether you’re craving a warm breakfast or a soothing dinner, this recipe brings authentic Penang street food right to your kitchen. Let’s dive into making this classic dish that’s both easy to prepare and packed with deliciousness.
Ingredients
To create an authentic Kuey Teow Th’Ng, we focus on fresh ingredients that build its distinct light yet flavorful profile. Here’s what we need to bring the traditional flavors of Penang into our kitchen.
Main Ingredients
- 250g flat rice noodles (kuey teow) – fresh or frozen for best texture
- 200g pork slices – thinly sliced, lean cuts preferred
- 150g pork liver – thinly sliced (optional for added richness)
- 2 cloves garlic – minced
- 1 tablespoon vegetable oil
Broth Ingredients
The clear but flavorful broth is what sets Kuey Teow Th’Ng apart. We simmer these ingredients slowly to extract deep flavors without heaviness.
| Ingredient | Quantity | Notes |
|---|---|---|
| Pork bones | 500g | Blanched to remove impurities |
| Water | 2.5 liters | For broth base |
| White peppercorns | 1 teaspoon | Lightly crushed |
| Ginger | 3 slices | Thinly sliced |
| Salt | 1.5 teaspoons | Adjust to taste |
| Rock sugar | 1 piece (10g) | Balances broth sweetness |
Garnishes and Condiments
To complete our bowl and enhance the Kuey Teow Th’Ng experience, these fresh garnishes provide texture and extra flavor layers.
- Chopped spring onions – for freshness
- Fresh cilantro (coriander leaves) – finely chopped
- Light soy sauce – to taste
- White pepper powder – optional, to add mild heat
- Sliced red chili – for spice lovers
- Lime wedges – for a bright, tangy finish
By combining these carefully chosen ingredients we ensure our Kuey Teow Th’Ng stays true to Penang’s street food heritage, delivering a bowl of comforting clarity and authenticity.
Equipment Needed
To prepare an authentic Kuey Teow Th’Ng, having the right equipment ensures that every component turns out perfectly. Here is a detailed list of essential tools and utensils we will need to bring this delicious Penang street food classic to life:
- Large Stockpot
We use a large stockpot to simmer the pork bones and spices for the clear broth. A wide pot allows for even heat distribution and sufficient space for ingredients to release their flavors fully.
- Strainer or Fine Mesh Sieve
After simmering, we strain the broth through a fine mesh sieve to achieve that characteristic clear yet flavorful base. This step is crucial for removing any impurities or solid bits.
- Wok or Large Frying Pan
A wok or frying pan helps in quickly sautéing garlic and pork slices before adding them to the broth. The high heat and curved sides make stirring easy and efficient.
- Soup Ladle
A ladle is necessary for portioning the broth and noodles into serving bowls gracefully.
- Chopping Board and Sharp Knife
We finely slice the pork and chop garnishes using a sharp knife and stable chopping board for precision and safety.
- Cooking Pot or Pan for Noodles
Flat rice noodles (Kuey Teow) require rinsing or brief blanching, which is easiest in a separate pot or pan.
- Serving Bowls
Deep bowls to hold the hot soup with noodles and garnishes for an authentic dining experience.
Below is a summary table of our Kuey Teow Th’Ng essential equipment:
| Equipment | Purpose |
|---|---|
| Large Stockpot | Simmering pork bones and spices for broth |
| Strainer / Fine Mesh Sieve | Clarifying and straining the broth |
| Wok / Large Frying Pan | Sautéing pork slices and garlic |
| Soup Ladle | Serving broth and noodles |
| Chopping Board & Knife | Slicing pork and chopping garnishes |
| Cooking Pot or Pan | Rinsing or blanching flat rice noodles |
| Serving Bowls | Presenting the finished dish |
Equipping ourselves with these tools makes the entire cooking process streamlined and professional. Proper equipment elevates the light yet flavorful essence of Kuey Teow Th’Ng just like the street hawkers in Penang do.
Prep Work
Before we start cooking our Kuey Teow Th’Ng, proper preparation is essential to ensure every element contributes to its authentic flavor. Here’s how to get the key components ready efficiently.
Preparing the Rice Noodles
- Choose fresh flat rice noodles (kuey teow) if possible; they offer the best texture and absorb the soup well.
- If using dried noodles, soak them in warm water for 20-30 minutes until soft but still firm.
- Drain the noodles and set aside.
- Just before serving, briefly blanch the noodles in boiling water for 10-15 seconds to warm them up without overcooking.
- Drain immediately to prevent sogginess and keep the noodles separate on a plate.
Preparing the Broth Ingredients
- Rinse pork bones thoroughly under cold water to remove impurities, ensuring a clear broth.
- Peel and slice fresh ginger into thin pieces to release maximum aroma.
- Measure the white peppercorns accurately; these add the characteristic subtle heat without overpowering the soup.
- Prepare salt and rock sugar for seasoning.
- For the pork slices, trim off excess fat and slice thinly to cook quickly in the broth.
- If using pork liver, rinse well and blanch in boiling water for 1 minute before slicing thinly.
| Broth Ingredient | Prep Step | Measurement |
|---|---|---|
| Pork Bones | Rinse and soak briefly | 1.5 lbs (700g) |
| Ginger | Peel and slice thinly | 2-inch piece |
| White Peppercorns | Measure accurately | 1 tsp |
| Salt | For seasoning | 1 tsp (adjust to taste) |
| Rock Sugar | Add to balance flavor | 1 tsp |
| Pork Slices | Trim fat and slice thinly | 200g |
| Pork Liver (optional) | Rinse, blanch 1 minute, slice thinly | 100g |
Preparing the Garnishes
- Chop fresh spring onions finely, including both white and green parts for aroma and crunch.
- Roughly chop cilantro leaves, avoiding thick stems to maintain a delicate texture.
- Slice lime wedges for squeezing over the final dish to add brightness.
- Prepare light soy sauce in a small dish for drizzling at the table.
- Optionally, prepare some chili slices or sambal for extra heat.
We keep all garnishes ready in small bowls for easy access during plating to preserve their freshness and vibrant colors. This prep work sets the foundation for an authentic and satisfying Kuey Teow Th’Ng experience.
Instructions
Follow these steps carefully to create an authentic and flavorful Kuey Teow Th’Ng that captures the essence of Penang street food. Each part requires attention to detail to balance the delicate broth and silky noodles perfectly.
Making the Broth
- Rinse 2 pounds of pork bones under cold water to remove impurities.
- In a large stockpot, add the pork bones and 12 cups of fresh water.
- Bring to a boil over high heat, then reduce to a gentle simmer.
- Add 1 tablespoon of white peppercorns, 3 thin slices of ginger, and 1/2 teaspoon of rock sugar.
- Simmer uncovered for 3 to 4 hours, skimming off any scum every 30 minutes for a clear broth.
- After simmering, season with 1 teaspoon of salt. Adjust to taste at the end.
- Strain the broth through a fine sieve into a clean pot to remove solids.
- Keep the broth hot on low heat.
Cooking the Kuey Teow (Rice Noodles)
| Step | Detail |
|---|---|
| Fresh noodles | Soak in warm water for 15 minutes; drain |
| Dried noodles | Soak in room temperature water for 30 minutes; drain |
| Blanching method | Bring a pot of water to boil; dip noodles for 20 seconds; remove and drain well |
- Heat a large wok or pan on medium-high.
- Add 1 tablespoon of vegetable oil and lightly sauté 3 cloves of minced garlic until fragrant.
- Add 6 ounces of sliced pork and optional 3 ounces pork liver; stir-fry until just cooked.
- Quickly toss in the blanched kuey teow noodles.
- Stir-fry for 1 to 2 minutes to coat noodles with flavors; remove and set aside.
Assembling the Dish
- Place a generous portion of cooked kuey teow noodles into individual serving bowls.
- Ladle hot clear broth over the noodles, filling the bowl.
- Garnish with freshly chopped spring onions and cilantro.
- Serve with small dishes of light soy sauce and lime wedges on the side.
- Optional: Offer sliced fresh red chili for those who like heat.
Serving Suggestions
To enjoy Kuey Teow Th’Ng at its best, serving it with complementary sides and condiments enhances the authentic experience. Follow these suggestions to elevate every bowl:
- Garnish generously with freshly chopped spring onions and cilantro. Their vibrant aroma and mild flavor brighten the clear broth.
- Add a splash of light soy sauce for subtle umami depth without overpowering the delicate soup.
- Squeeze fresh lime wedges over the noodles just before eating. The citrus acidity cuts through the broth’s richness and balances the flavors.
- Include sliced fresh chili or chili oil on the side if you prefer some heat. The optional spice complements the subtle peppercorn notes in the broth perfectly.
We recommend serving Kuey Teow Th’Ng alongside typical Malaysian side dishes such as:
| Side Dish | Description | Pairing Benefit |
|---|---|---|
| Crispy Fried Wantons | Crunchy, light pork or shrimp dumplings | Adds texture contrast |
| Pickled Vegetables | Lightly tangy and crunchy | Refreshes the palate |
| Steamed Vegetables | Simple greens like bok choy or kai lan | Balances heaviness with freshness |
A well-prepared bowl combined with these elements creates a fulfilling, multi-dimensional meal. For presentation, serve the soup in shallow bowls to showcase the clear broth and tender noodles, encouraging slurping which enhances flavor enjoyment.
“Serving Kuey Teow Th’Ng with bright herbs, tangy lime, and savory soy sauce brings out its signature balanced taste that keeps us coming back for more.”
Use these serving tips whenever you prepare this classic Penang street food to share that authentic taste and vibrant dining experience at home.
Tips for the Best Kuey Teow Th’Ng
To achieve the authentic taste and texture of Kuey Teow Th’Ng, here are essential tips we recommend focusing on at every stage of preparation and cooking:
1. Select the Right Noodles
Use fresh flat rice noodles if possible. Fresh noodles have a tender texture and absorb the broth better than dried ones. If using dried noodles, soak them thoroughly in warm water for 30 minutes before cooking to ensure softness without breaking.
2. Perfect the Broth Clarity and Flavor
- Simmer pork bones gently over low heat for at least 3-4 hours. Avoid rapid boiling to prevent cloudy broth and a bitter taste.
- Skim impurities frequently for a clean, clear broth.
- Use white peppercorns and sliced ginger to add warmth without overpowering the delicate pork flavor.
- Adjust seasoning with rock sugar and salt gradually, tasting regularly to balance sweetness and savoriness.
3. Prepare Pork and Garnishes Properly
- Slice pork thinly and uniformly for even cooking and a pleasing mouthfeel.
- Sauté pork quickly over medium-high heat after marinating lightly with salt and pepper for enhanced flavor and texture.
- Use fresh spring onions and cilantro as garnishes for vibrant color and freshness.
- Squeeze fresh lime at serving time to introduce a bright contrast to the rich broth.
4. Assemble Just Before Serving
Serve the Kuey Teow Th’Ng immediately after assembling. Ladle the steaming hot broth over noodles and pork to keep the noodles from becoming soggy. Garnishes should be added last to maintain their crispness and aroma.
5. Enhance with Optional Condiments
- A dash of light soy sauce can deepen umami notes.
- Chili slices or sambal provide heat for those who enjoy spicier flavors.
- Crisp sides like fried wantons or steamed greens complement this light soup perfectly.
Summary of Key Tips in Table Format
| Step | Tip | Benefit |
|---|---|---|
| Noodles | Use fresh or soak dried 30 mins | Soft texture; absorb broth |
| Broth | Simmer low and skim frequently | Clear broth; balanced flavor |
| Meat Preparation | Thinly slice; marinate; sauté lightly | Tender, flavorful meat |
| Garnishing | Add fresh herbs and lime last | Fresh aroma and brightness |
| Serving | Assemble just before eating | Maintain noodle texture and heat |
| Condiments & Sides | Use light soy, chili, fried wantons | Layered complex flavors |
“Patience is key – slow simmering and careful seasoning make all the difference when crafting a soulful bowl of Kuey Teow Th’Ng.”
By following these focused tips we ensure every bowl we serve up highlights the true essence of this classic Penang noodle soup.
Make-Ahead Instructions
Preparing Kuey Teow Th’Ng in advance helps us save time while ensuring the flavors remain vibrant and fresh when served. Here are the best steps to make components ahead without sacrificing quality:
Prepare and Store the Broth
- Simmer the broth as instructed until it reaches a clear, flavorful consistency, simmering pork bones and spices for 3 to 4 hours.
- Strain the broth carefully through a fine mesh sieve to remove solids for a clean soup base.
- Cool the broth quickly by placing the pot in an ice bath or transferring to shallow containers.
- Store broth in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigeration | Up to 3 days | Use airtight containers |
| Freezing | Up to 3 months | Defrost overnight in fridge |
“For best clarity and flavor, always remove the fat layer once the broth cools.”
Prepare Noodles in Advance
- If using dried rice noodles, soak them for 30 to 45 minutes in warm water until pliable, then drain and spread out on a tray to prevent sticking.
- For fresh rice noodles, gently separate before storing to keep them from clumping.
- Store noodles in an airtight container or covered with a damp cloth in the fridge for up to 24 hours.
Note: Avoid cooking noodles fully ahead; briefly blanch or reheat just before serving to maintain tender texture.
Prepping the Pork and Aromatics
- Slice pork and optional pork liver as per recipe instructions.
- Store raw pork wrapped securely in the fridge for up to 24 hours.
- Mince garlic or chop garnishes like spring onions and cilantro.
- Cover garnishes tightly and refrigerate, but reserve lime wedges to be cut fresh on serving day for maximum brightness.
Reheating & Assembly Tips
- Reheat broth gently over medium heat until steaming but not boiling to preserve delicate flavors.
- Quickly blanch noodles in boiling water for 10 to 20 seconds just before serving.
- Sauté pork and garlic fresh to keep aroma intense.
- Assemble immediately after heating components to serve a hot, fragrant bowl of Kuey Teow Th’Ng.
Conclusion
Kuey Teow Th’Ng is more than just a noodle soup—it’s a taste of Penang’s rich culinary heritage that we can bring into our kitchens. With the right ingredients, equipment, and a bit of patience, we can recreate this comforting dish that balances simplicity with deep, satisfying flavors.
By following the steps carefully and paying attention to the details, we ensure every bowl is authentic and delicious. Whether enjoyed as a quick meal or shared with family, Kuey Teow Th’Ng offers a warm, flavorful experience that’s truly worth savoring. Let’s get cooking and enjoy this beloved Malaysian classic together.
Frequently Asked Questions
What is Kuey Teow Th’Ng?
Kuey Teow Th’Ng is a popular Malaysian noodle soup from Penang, made with flat rice noodles in a clear pork bone broth, flavored with spices and garnished with fresh herbs. It is known for its balance of lightness and richness.
What are the main ingredients in Kuey Teow Th’Ng?
The core ingredients include flat rice noodles, pork slices, optional pork liver, garlic, pork bone broth, white peppercorns, ginger, and garnishes like spring onions, cilantro, light soy sauce, and lime wedges.
How do you make the broth for Kuey Teow Th’Ng?
Simmer pork bones with white peppercorns, ginger, salt, and rock sugar for several hours. The broth should be clear, flavorful, and strained before serving.
What equipment do I need to prepare Kuey Teow Th’Ng?
Essential tools include a large stockpot, strainer, wok or frying pan, soup ladle, chopping board, and a sharp knife to properly prepare and cook all components.
Can I use dried noodles instead of fresh rice noodles?
Yes, dried rice noodles can be used but require soaking and blanching before cooking. Fresh noodles are preferred for the best texture and flavor.
How should I serve Kuey Teow Th’Ng?
Serve the noodles topped with cooked pork, ladle hot broth over them, and garnish with spring onions, cilantro, a splash of light soy sauce, and a squeeze of lime. Optional chili adds extra heat.
What sides pair well with Kuey Teow Th’Ng?
Traditional Malaysian sides like crispy fried wantons, pickled vegetables, and steamed greens complement the soup nicely, creating a more fulfilling meal.
How can I prepare Kuey Teow Th’Ng ahead of time?
Make the broth, cook the pork, and prepare noodles in advance. Store broth in the fridge for up to 3 days and reheat gently. Blanch noodles quickly before assembling to preserve texture.
What tips ensure the best Kuey Teow Th’Ng?
Use fresh ingredients, simmer broth patiently for clarity, sauté pork and garlic properly, and assemble the dish just before serving to maintain texture and heat.
Is Kuey Teow Th’Ng suitable for all meals?
Yes, its light yet rich flavor makes it perfect for breakfast, lunch, or dinner, appealing to a wide range of tastes throughout the day.