World Flavors Cookbook

Boat Noodles (Kuay Teow Reua)

Name: Boat Noodles (Kuay Teow Reua)
Cook time: 120 min
Cuisine: Thailand
Ingredients: 500g beef or pork bones for broth; 2 stalks lemongrass, 4 slices galangal, 2 star anise, 1 cinnamon stick; 3 tbsp dark soy sauce, 2 tbsp fermented bean curd; 500g thin rice noodles, soaked; 200g sliced beef or pork, 100g meatballs; 2 cups water spinach (morning glory); Garnish: Crispy garlic, cilantro, scallions, pork rinds

A deep, dark, and incredibly flavorful noodle soup, originally sold by vendors on boats, featuring a complex broth enriched with spices and blood (optional in home versions).

Cuisine: Thailand

Ingredients

500g beef or pork bones for broth
2 stalks lemongrass, 4 slices galangal, 2 star anise, 1 cinnamon stick
3 tbsp dark soy sauce, 2 tbsp fermented bean curd
500g thin rice noodles, soaked
200g sliced beef or pork, 100g meatballs
2 cups water spinach (morning glory)
Garnish: Crispy garlic, cilantro, scallions, pork rinds

Instructions

Simmer bones, aromatics, and soy sauce in a large pot for at least 2 hours to create a rich broth.
Strain the broth and return to a boil. Add fermented bean curd.
Blanch rice noodles and water spinach in a separate pot for 1 minute. Place in individual serving bowls.
Quickly poach sliced meat and meatballs in the hot broth and place over noodles.
Ladle the boiling broth over the noodles.
Top with crispy garlic, cilantro, scallions, and pork rinds.
Serve in small bowls, as is traditional.