Kuay Tiaw Reua Muu at TAC [Pics]

Do you ever have days when you are willing to keep it gutter, fo' sho', but you just can't bring yourself to go full-on gully? I know that I sure don't. But, as your trusted and tireless Thai food reporter, I also know that it is my solemn duty to bring you ALL of the news. So, if you are the sort to have days when "boat noodles" with rich, fatty beef liver and beef offcuts seems just too, too real, I am here to present an alternative:


kũay tĩaw reua mũu*


spicy "boat noodles" with lean pork loin, pork meatballs, beansprouts, and Chinese broccoli **

Don't worry, it still entails a deliciously funky, blood-rich stock like the one used for TAC's standard beef "boat noodles." It's just that pork blood is used in lieu of beef blood to fashion the soup, and lean pork loin and pork meatballs are substituted for the rare beef steak, braised beef brisket, beef liver, and beef meatballs which come with the standard version.

TAC Quick
3930 N. Sheridan
773.327.5253
Closed Tuesdays

E.M.

Keywords: Gangsta, 'Hood, Phai Yingprasert, Thaitanium, Throwed, Super-Throwed

* This item is only available at TAC Quick by special request.

** The version pictured is the default service option at TAC Quick; it contains thin rice vermicelli noodles (sên mìi khão), which are the most widely-favoured choice for Thai patrons. If you would prefer, you are free to choose "small" noodles (sên lék) or "wide" noodles (sên yài) instead. But, keep in mind, that ain't even gutter. That's bougie.