The versatility of noodles is something that never ceases to amaze me. They can me cut long or short, thick or thin, be stuffed or eaten dry straight from Mama’s plastic packaging. However, in Guay Jap they are rolled. For the longest time I thought little old Chinese men and women (more often than not the people selling this dish) were painstakingly hand rolling these little squares of cut rice noodles. It turns out that the cylindrical nature of these little flavor bombs are brought about from the friction of the boiling water they’re blanched in. I was a little sad when learning about this as I have a special place in my heart for food that has to be tenderly touched by the hand of the people who make it… I can still pretend.
While this dish is primarily sold in Thailand, its taste is more Chinese with the flavors of anise and five spice playing a primary roll; pun intended. The dish is served with an assortment of different parts of the pig: crispy skin, meat inoculated with little bits of cartilage, liver, offal, and a grainy Vietnamese style sausage. While I’m not the biggest fan of organ meats, they seem to work well in this dish.
Guay Jap is great for the chopstick-challenged among us because, due to the nature of the noodles, all the items in this soup can be scooped up and devoured with just a spoon. But as the picture suggests, I still like to use chopsticks.
A bowl will run about 50 baht depending on meats included.
ก๊วยจั๊บช้างม่อย (Guay Jap Chaing Moi)
Open: 9:00-15:00 Everyday
The Good Stuff Chiang Mai