Home-style Khao Soi (Northern Thai Coconut Curry Noodles) with Braised Pork
95 minintermediate
In the cooling glow of Baan Kang Wat, I chased a bold fragrance through market linger and streetlight songs, until the coconut curry and braised pork simmered together in a pot that felt like a small compass for the night. The dish, a home-style recreation of Khao Soi, carried the memory of wandering from polished eateries to buzzing stalls, each turn teaching me to trust warmth, color, and a hint of fermented mischief. When I tasted it, the noodles soaked up laughter from nearby tables and a quiet sense that this is how travel translates into dinner: a shared, comforting chapter written at a simple kitchen counter.
”Cut pork into 1" chunks and brown in 1 tbsp oil in a pot.
Add water/stock, 1 sliced shallot, 1 tsp salt; simmer covered 45–60 minutes until tender.
Heat 2 tbsp oil in a skillet, fry minced garlic then stir in red curry paste and turmeric until fragrant (1–2 min).
Pour in coconut milk and 1 cup braising liquid from the pork, simmer 10 minutes; season with fish sauce, sugar and lime juice.
Cook fresh egg noodles in boiling water 2–3 min; deep-fry or pan-fry a handful of dried egg noodles until crisp for topping.
Assemble: put boiled noodles in bowls, ladle coconut-curry broth, top with braised pork, crispy noodles, pickled mustard greens, fried shallots and cilantro. Add chili oil if desired.
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