About this recipe:A stunning Thai dish with many layers and texture, Guay Diaw Lawd is made with pork belly and chicken wings and served over rice noodles. This recipe feeds about 5 people, but it can easily be increased for a party if needed. Serve with dried chilli flakes, chilli vinegar and fried garlic for guests to flavour their soup as they wish. Leftovers are easily reheated.
10 dried shiitake mushrooms
65g peeled and chopped coriander root
35g coarsely chopped garlic
2 tablespoons black peppercorns
2L beef stock (or water)
250g pork belly, cut into pieces
450g chicken wings
250g firm tofu, cut into bite-size chunks
250g pickled radish (jap chai), diced
2 tablespoons oyster sauce, or more to taste
2 tablespoons dark sweet soy sauce (pad se ew), or more to taste
1 dash fish sauce, or more to taste
sea salt to taste
450g wide rice noodles
135g bean sprouts
100g spring onions, sliced
45g freshly chopped coriander
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Place dried shiitake mushrooms in a small bowl. Cover with hot water and let soak until tender, about 20 minutes. Drain. Squeeze out excess water and slice.
Pound coriander root, garlic and black peppercorns into a coarse paste in a mortar and pestle. Transfer paste to a large pot.
Pour beef stock into the pot. Add pork belly and chicken wings. Bring to a simmer; cook for 10 minutes. Add sliced shiitake mushrooms, tofu and pickled radish. Simmer until chicken wings are cooked through, about 45 minutes. Stir in oyster sauce and soy sauce. Season with fish sauce and sea salt.
Place a steamer basket into a large pot and fill with water to just below the bottom of the steamer. Bring water to the boil. Add noodles, cover and steam until tender, about 5 minutes.
Place some noodles in each serving bowl and ladle soup on top. Garnish with bean sprouts, spring onions and coriander.