World Flavors Cookbook

Kuay Tiew Nam Tok (Waterfall Beef Noodles)

Dry noodles tossed in a spicy tamarind-blood-lime dressing with rare beef slices — the dry version of boat noodles.

Cuisine: Thailand

Ingredients

• 200g thin rice noodles, blanched
• 150g beef sirloin, very thinly sliced
• 2 tbsp pork blood (optional, traditional)
• 1 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp roasted chili powder
• Toasted rice powder
• Bean sprouts, morning glory
• Crispy shallots

Instructions

1. Mix tamarind, fish sauce, soy sauce, and chili powder into a dressing.
2. Blanch noodles and vegetables briefly.
3. Toss noodles in dressing while hot.
4. Top with raw beef slices (which cook from the heat of noodles).
5. Add pork blood if using. Sprinkle rice powder and crispy shallots.