Ordering noodles in this country is easy to do but hard to do right. If you can’t speak Thai you’re either stuck with the “point and pray” method, or ordering off menus with pictures. Both acceptable choices but it limits the potential for your meal. You may not know what goodies are hidden amongst the food cart’s detritus, or which broths loom under that steaming hood. Super Soup has examined these problems, and done something about it.

At this “Subway” style eatery it couldn’t be any easier to have it your way (I know that’s Burger Kong’s slogan, but Eat Fresh doesn’t sound as good). There is a simple three step formula here: pick out whatever you want, pay by weight, and season to taste after cooking. You need that repeated again?

The bowls for loading are below this sign.

They offer most everything that anyone could add to a bowl of Thai noodles: crunchy greens alongside herbs, all your standard noodles plus a few specialty ones, root veggies, a good spread of mushrooms, those little colored and fun shaped fish cakes, some seafood such as squid, rather tender chicken chunks, and very thinly sliced pork. Regardless of what you want, they should have it. If they don’t, I think you’ll be able to cope.

Choices
Cremini, Oyster, Straw, and Needle Mushrooms

The broth is not your typical street cart stuff. It’s reminiscent of a Japanese Tonkatsu ramen stock. Opaque and creamy it is intentionally under seasoned so that you can add salt, acid, heat, and fish sauce funk to your preference.

As the broth resembles ramen so does the bowl I like to make – ok maybe an American’s take on a bowl of ramen. Thick cut wheat noodles for my carb, and a good heap of the thinly slice lean and fatty pork for protein. The pork is definitely the best thing here. It’s cut so finely that you could probably read a news paper through it. it basically wants to rip apart between your teeth. Add in an assortment of fungi and a heap of herbs, then just hand it to the lady up front for weighing.

Wafer thin Pork Belly

You pay by weight here, all ingredients being the same rate. That rate is 230 baht per kg. This may seem a tad high, but this doesn’t include your broth and is only marginally more expensive than a bowl of noodles from any fandoms goy ti ow vendor. The bowl in the cover photo was 65 baht and I was more than full after eating it.

After you pay the cashier hands you one of those Chili’s pagers they had left liver from the 90’s and you wait at your table. More than likely amid a full dining room as this place is both usually busy and rather snug.

Mcdreamy‘s Beeper

When your buzzer goes off to let you know that the patient on bed 7 is ready for his appendectomy… I mean that your food is ready you can start the last step before digging in. Like I said before the base broth is intentionally under seasoned so unless you have a sensitive pallet or are trying to watch your salt (good luck with that in Chiang Mai) you’re gunna want to make a stop at the sauce bar. All the standards are here: chili flakes and oil, fish sauce, sugar. But they also offer soy sauce, roasted garlic oil, Chinese black vinegar, and lemon juice too. Although, I’m fairly certain it’s lime.

Sauce Selection

Simple as that, no more confusion or compliance then next time you want a good bowl of noodles. You can sit down knowing that what your have is exactly what you want.

While this is primarily a noodle spot, you can forgo the noodles and just load up on meats and veggies. Think of it as a lazy man’s Shabu. There are even little dishes for you to make your own dipping sauce.

Super Soup

Open: 12:30-23:00 Everyday

Price: 230 baht per kg. Around 60 baht for a normal bowl and closer to 100 for a very large one.

The Good Stuff Chiang Mai

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