noodle
Kuay Jab
ก๋วยจั๊บ
Medium-Mild
Kuay Jab is a Thai-Chinese noodle soup made with rolled rice noodle sheets in a dark, five-spice pork broth — topped with braised pork belly, offal, and boiled egg.
Cultural Origin
Kuay jab is a Chinese-Thai noodle soup served in two distinct styles: the Bangkok-Teochew kuay jab nam sai uses rolled rice-sheet noodles in a peppery clear pork broth with crispy pork belly and offal, while kuay jab yuan is a Vietnamese-derived version with tapioca noodles and a thicker, sweeter broth. Both styles are urban shophouse dishes rather than regional specialties, with kuay jab nam sai strongly associated with Bangkok's Chinatown (Yaowarat).
Regional Variants
| Region | How it differs |
|---|---|
| Central | The Bangkok-Yaowarat standard uses rolled rice-sheet noodles in a peppery clear broth with crispy pork belly, blood and offal. |
Allergens & Sensitivities
soywheatglutengarlic
Key Ingredients
- rolled rice noodle sheets
- five-spice pork broth
- pork belly
- pork offal
- boiled egg
Where to Try It
Bangkok Chinatown (Yaowarat) and Thai-Chinese noodle shops open in the early morning.
Tips
- This is a serious breakfast dish — Yaowarat Chinatown shops are packed from 7–11 AM with locals eating Kuay Jab before work.