A blog about food in Thailand
and elsewhere.

Uan Phochana

Posted date:  September 16, 2008

Making kuay jap at Naay Ek, a stall in Bangkok's Chinatown

Kuay jap, a thick broth with deep-fried crispy pork, pork offal and thick noodles is not a dish I thought I would like. In general, I try to keep my meat consumption to a minium, and I like noodles well enough, but rarely crave them. However with kuay jap it’s the broth that keeps drawing me back… The thick liquid is so laden with pepper that it’s positively spicy.

Uan Phochana (‘Fat Nutrition’–don’t ask) is one of a couple very, very popular stalls in Bangkok’s Chinatown selling this dish. Naay Uan (‘Mr Fat’, you sense a trend here?), just up the road, is probably more popular, but my latest discovery had a couple touches I really liked. There seems to be less emphasis on the offal at Uan Phochana (although it could be they just prepared it that way for the White Guy), the crispy pork could shatter a tooth, and the dish is served with tiny, crispy fingers of deep-fried dough:

A bowl of kuay jap at Naay Ek, a stall in Bangkok's Chinatown

But best of all, there’s that pepper burn…

Uan Phochana (Google Maps link)
Th Yaowarat
02 812 0640

7 Comments for Uan Phochana

Soup looks really lovely.
The street photo is great, so vibrant.

That market shot made me homesick for the food stalls in Taiwan.

I prefer the Talat Kao stall though

Is this the stand that’s next to a large open to the street indoor space with tables? If so, it’s the one where I ate this dish…

Great photos !

If you don’t mind my asking Austin, I’ve been meaning to ask… what brand coconut milk would you recommend? I cannot obtain fresh coconuts where I live so have to rely on imported canned coconut milk/cream.

Thanks, and keep up the great blogging/photos !

Your photos look so good, it really made me craved for the crispy pork. I had to run to Chinatown here in NYC and got some of those crispy pork for dinner one day. Of course, nothing compares their broth. This heat from a spoonful (I assume he usually puts one) of white pepper is very addictive, isn’t?

noodle: Thanks greatly.
Chubbypanda: I’ve heard the food in Taiwan is brilliant.
abc: Hmmm… Something tells me you have a secret agenda. Perhaps you’re the owner?
Nick: I’m pretty sure this is the one you ate at, as the one I pointed out doesn’t serve the deep-fried bits of dough.
Thomas: I don’t know what’s available, but there’s a brand here called Chao Koh that everybody seems to use.
pum: Can you really get this in NYC? Amazing… Yes, peppery and addictive.

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