Breakfast, Thai-style

Puwadol treated me to a Thai-style breakfast and explained that Thais mainly ate rice, soup and noodles first thing in the morning – so in contrast with the West, mostly savoury dishes. He introduced me to flat noodle soup. The flat noodles were square and roll up like cigars when cooked in boiling water. These noodles are then served in a light or dark broth depending on preference. Light is like a clear soup – light and refreshing in flavour, and dark resembles the flavour of Chinese broths with ‘red-cooking’ characteristics of soy sauce, sugar, aromatics like star anise and dried tangerine peel. As a result it is much richer in flavour. We topped the noodles and dark broth with a prinkling of coriander and a mixture of roasted pork, crispy pork belly and various offal (heart, lung, liver, intestine and blood). The intestine was very chewy and as I find with most offal, tasted of its ‘function’! It was an interesting start to the day…

Happy Cooking!

HJ