Man, I’ve been dreaming of this since we left Thailand. I had this twice during our trip and I just can’t get enough of it.
This pork entrails soup is fabulous! The broth is light but it seems to have such a rich and mature flavour. I can’t seem to fully detect what it is. The soup is served with fresh rice noodles, which the guy from the store fishes out from a slowcooker. It comes out looking sticky, with strings and strings of the boiling liquid attached to it. Then he drops in some newly blanched entrails, along with herbs like cilantro, some chili powder and a piece of lettuce leaf. Then comes the lovely brown broth from another pot.
On your tray, you can put other condiments into the soup. There’s fish sauce, chili powder and this vinegar mixture. I put a bit of everything.
The soup is delicious, like a million pieces of pork and meats have been slowly boiled into it. The cilantro gives a beautiful aromatic touch to the entire thing especially because the fresh cilantro drops into the hot liquid, releasing it’s aroma and taste. The entrails, from liver to small pieces of kidney, ears, intestine…I know it sounds gross, have different flavors and textures that complement with the hot & spicy, yet aromatic broth (don’t worry the kidneys and intestines look properly cleaned). The flat rice noodles are nice and slippery, giving the ultimate texture you won’t find anywhere else. The egg gives a delightful, dry chewy component too.
For all you fearless foodies out there, don’t forget to try this one in Big C’s food court. It’s hard to miss since it clearly says “Pork Entrails in Brown Soup” with a good number of people lining up to order it.