Authentic Thai Boat Noodles

hot-thai-kitchen.com

Claudia

PREP TIME: 45 minutes
COOK TIME: 2 hours 30 minutes

subheading: Boat Noodle Broth:

3.2 quarts water

2 lb pork bones, preferably neck bones (see note 1)

6 inches cinnamon stick

1 pc star anise

1 teaspoon coriander seeds

10 slices galangal

3 cilantro roots or 6 cilantro stems, crushed until bruised

3 inches daikon, peeled and cut into chunks

½ medium onion, cut into chunks

5 cloves garlic, smashed until broken

½ teaspoon white pepper, ground

1 pandan leaf (about 18 inches), optional

3 Tablespoons soy sauce

2 Tablespoons Golden Mountain Sauce

2 Tablespoons Tao jiew (Thai fermented soy bean paste), or sub miso or doenjang

2 Tablespoons white vinegar

1.5 Tablespoons black soy sauce, or dark soy sauce

1 Tablespoon fish sauce

25 g rock sugar , or 2 Tablespoons granulated sugar

Salt, as needed

⅓ cup liquid pork or beef blood, or more if you like it thicker (see note 2)

subheading: Marinated Pork:

225 g pork shoulder, sliced into ⅛-inch thick pieces

1 tablespoon soy sauce

½ teaspoon sugar

subheading: Noodle Bowl:

1 lb dried rice noodles, size small (1.5 mm)

½ lb Asian style meatballs, pork or beef (see note 3)

2 cups water spinach or spinach, cut in 2-inch pieces

2 cups bean sprouts

6 sprigs cilantro, chopped

1 stalk green onion, chopped

subheading: Optional Condiments for Serving:

Chili vinegar, highly recommended (see note 4)

3 sprigs Thai basil , optional

Fried garlic & garlic oil, optional

Crispy pork rind, optional

Roasted chili flakes, to taste, optional

Check Out Ingredients and Kitchen Tools I Use

Notes

I prefer pork neck bones because they have a lot of meat on them, which makes a great addition to the noodle bowl. If you’re using beef bones, you will not have much of this meat.

Beef or pork blood can be found frozen at many Asian grocery stores. Do not get cooked blood which is solid and can’t be used for this recipe. If you cannot find blood, substitute coconut milk.

Asian style meatballs can be found refrigerated or frozen at most Asian markets. If large, half or quarter them.

Chili vinegar, though technically optional, adds a zing to boat noodles that I think MAKES the dish. My cheat is to mix 1 part sambal oelek with 2 parts white vinegar, but you can make it from scratch easily using my chili vinegar recipe (it keeps very well in the fridge).

subheading: FULL VIDEO TUTORIAL:

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