Gwit Diow (Soup Noodle)
1 cup pork’s bone
4 meat balls (cooked)
2 cup water
1/2 tsp. salt
1 cup sliced radish
2 tbsp. soy sauce
1 tbsp. light soy sauce
1 tbsp. sliced scallion
1 handful bean sprouts
1/2 cup cut morning glory
1 handful noodle
1 tbsp. fry garlic
1 tbsp. pepper
1 tsp. pickled radish (optional)
1. Boil 2 cup of water with pork’s bone and radish. Add salt and cook for 30 minutes.
2. Put soy sauce, light soy sauce, pepper.
3. In a different pot boil the water. When it’s boiling, throw noodle cook for a few second then remove toÂ the bowl.
4. Put morning glory and bean sprouts. Count a quick 1-2-3 then remove to the bowl.
5. Mix fry garlic with pickled garlic. Put it over top of the noodle.
6. Adjust the meat balls on a side (cooked beef, pork or chicken are your choice)
7. Now, pour the soup in the bowl and sprinkle the scallion. 🙂
If you want it in brown soup, you should put 1 tbsp. of Chinese five-spice blend or Pae-lo powder, LOBO brand.
Easy isn’t it?
Someone asked me what kind of food that Thai people eat for breakfast. I don’t think we have the food pattern for breakfast. My family eats almost anything in the morning. Jasmine rice with fried egg or omelets with soy sauce are our first choice because it takes a short time to make. Kao Tom (rice soup), sticky rice and BBQ pork or kaoji are the kind of food I saw people sell in the early morning.
I think Thai people will eat any kinds of food for their breakfast.
At 4 or 5 a.m., in some family, they will wake up and prepare food to offer the monks, who will walk around the town about 5.30 – 6.30 a.m.Â of everyday. The food we cooked to offer the monks based on what our passed away relatives liked to eat and we saved some of those food for the breakfast. That is for a special occasion though. (We offer food to the monks everyday, every full moon, yearly on their birthday, weekly on the day they were born depends on each family routine.)