The key ingredients in this Thai vendor’s version of Kway tiew nahm sai (clear noodle soup) are pork bones, shiitake mushrooms, and white pepper.
Each bowl starts with a layer of blanched Chinese kale and vermicelli rice noodles. Sliced meat and dollops of minced pork are then cooked in the boiling soup and added on top. Fish or pork balls, bean sprouts, and pork blood are optional. A ladle’s full of delicious broth is then poured over the noodles to complete the dish.
