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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 rich.

TAC Quick Thai Kitchen
3930 N Sheridan Rd.
773.327.5253


Regards,
Erik M.

* These include liver, heart, intestine, lung, and cubed blood. A few peices of each are apportioned for service.

hmmmm! star of anise. I wussed out @ TAC today re: the kuay jap. gf refused to sample the pork 'organs'.

I don't have any doubt that Andy would be willing to make the dish to suit you and your girlfriend. He would likely include pork meat in your serving in lieu of the pork offal.



Regards,
Erik M.

NB The broth itself is structured and flavoured by the inclusion of pork offal. So given, the substitution of pork meat for the pork offal that is usu. included at service may still not be a suitable course of action for some patrons.