เส้นใหญ่น้ำใส

Origin

Large clear broth noodles are a popular dish across central and northeastern Thailand, especially in Nakhon Ratchasima and Saraburi provinces. As part of the rice congee category, this dish emerged from the fusion of Chinese noodle culture with authentic Thai tastes, gaining widespread popularity in both street food stalls and local eateries.

Characteristics and Flavor

Large clear broth noodles boast thick, firm strands that remain tender but don’t break down when cooked. The broth is clear, clean, and subtly flavorful, harmonizing perfectly with the aromas of fried garlic, white pepper, and green onions. Some variations include fillings like minced pork, chicken, or shrimp to elevate the overall taste.

Ingredients

Thick noodles, pork bone broth, fried garlic, white pepper, green onions, minced pork, fish sauce, sugar, sunny-side-up egg

How to Eat

Scoop the noodles into a bowl, pour the clear broth over them until fully covered, garnish with toppings, and serve hot. Enjoy with extra white pepper or light soy sauce to enhance the flavor.

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