Andy has kũay jap
on special, right now. The name of the dish actually refers to the type of noodles that are used in this popular lunchtime and dinnertime meal. These "rice flake noodles
" roll up like a newspaper when they are cooked.
The broth for Andy's kũay jap
gets its flavour from cinammon, star anise, black pepper, ground chile, vinegar, Sriracha, sugar, and various cuts of pork*. Besides lengths of the aforementioned rice noodle, his soup contains deep-fried tofu cubes, some hard-boiled egg, minced scallion and cilantro. In Thailand, this dish is almost always taken out of the home, as it is considered too labour-intensive for most home cooks.
Perhaps you are already familiar with another popular Thai street-side repast, kũay tĩaw reua
, or 'boat' noodles? Well, if so, and if that is to your liking, I would encourage you to try this. Be warned, though, this dish is very
spicy and very
TAC Quick Thai Kitchen
3930 N Sheridan Rd.
* These include liver, heart, intestine, lung, and cubed blood. A few peices of each are apportioned for service.