When at Blanco Court, find a table and take note of the table number before placing your order at the cashier! Ordered the Jumbo Prawn & Pork Ribs noodle dry with kuay tiao and added on pig skin at $1. Service is quite fast, and we were quickly served with our bowls of mouth-wateringly good prawn noodles.
The jumbo prawns are really HUGE. In this combo, you get three halves of the prawns and four pieces of pork ribs. It helps that they’re sliced longitudinally so it’s easy to pry the meat out of the shell. Hidden under all that meat is a layer of damn good sambal chilli laying atop a bed of noodles and beansprouts. Upon mixing the chilli into the noodles, I saw only red - that was how generous they were with the chilli, and that’s great because it’s spicy, yet slightly sweet at the same time. It tasted like a fiery sambal chilli that gives you a real flavour kick in the mouth, with a mellower ketchup aftertaste to soothe the flames. So addictively good. Almost everything in this bowl was perfection. I loved the fresh jumbo prawns, the sambal-slick noodles, crunchy beansprouts, aromatic shallots, and the add-on pig skin. The only thing I felt could be improved was the pork ribs, which weren’t as tender or fall-off-the-bone as I would’ve liked, but weren’t dry or hard by any means.
Now, the prawn broth makes or breaks a prawn noodle dish, and Blanco Court serves up the thickest prawn broth I’ve ever seen or tasted. Seriously, the bowl of soup is so thick that it’s completely opaque. It’s packed full of prawn sweetness, and is hands down the best prawn noodle soup I’ve ever had. I used to eat Adam Road Prawn Noodles religiously but their standards have been quite inconsistent for a while, and their prawn broth has never remotely reached this level of thickness. Blanco Court Prawn Noodle has taken over the helm for where I’d go for my prawn noodle fix!
Sadly, the ngoh hiang stall was closed when we visited (probably due to the Vesak Day long weekend). I’m itching to revisit to eat these prawn noodles again with some ngoh hiang on the side!
