A clear-broth counterpoint to the fried classic: flat rice noodles in chicken and pork stock with fish balls, shredded meat, garlic oil and a scatter of scallions.

Koay teow th'ng, literally noodle soup in Teochew, is the gentle sibling in Penang's noodle canon, built on clarity where char koay teow is built on smoke. Teochew cooks judged each other on broth transparency and springy hand-made fish balls; stalls like Pitt Street have made theirs from sea eel daily for over 60 years, and Ah Boy on Lebuh Clarke carries a second-generation recipe. It is the bowl Penangites call comfort, breakfast and convalescence food in one.

Where to eat Koay teow th'ng in Penang

4 editor picks for Koay teow th'ng in Penang, ranked by editorial score. All Penang signature dishes · Koay teow th'ng across every city.

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Make it at home

Serves Serves 42 hrEasy

Ingredients

  • 1 chicken carcass and 300g pork bones
  • 2 litres water
  • 300g white fish paste, seasoned with salt and white pepper
  • 400g fresh flat rice noodles
  • 4 tablespoons garlic oil with crisp garlic bits
  • 150g poached chicken, shredded
  • Scallions, white pepper, fish sauce

Method

  1. Simmer chicken carcass and pork bones in water for 90 minutes, skimming often; the broth should stay clear, never boil hard.
  2. Wet your hands and squeeze the fish paste into small balls; poach them in the broth until they float, about 3 minutes.
  3. Season the broth with fish sauce and white pepper, keeping it light.
  4. Blanch the noodles briefly, bowl them, and top with fish balls and shredded chicken.
  5. Ladle over the hot broth and finish with garlic oil, crisp garlic and scallions.

Editor tip. Skim relentlessly and never let the pot gallop; a cloudy broth is the one mistake a Teochew grandmother will not forgive.

Common allergens: Fish, Soy.