Boat noodles (kway teow ruea) is an iconic noodle soup of Thailand, renowned for its rich, complex broth and abundance of toppings packed into a small bowl. While the dish contains many ingredients and requires several steps, it is straightforward to make and keeps well throughout the week, making it an ideal weekend project.
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Adapted from a video by Pailin's Kitchen
How to Make My #1 Noodles Of All Time - Boat Noodles!
chili flakestable-side condiment, optional~½ tspest.
fried garlic and garlic oiloptional~2 tbspest.
Steps
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1
Place pork neck bones in water, bring to a boil, then reduce to a gentle simmer for about 30 minutes.
2
Toast cinnamon, star anise, and coriander seeds in a dry skillet over medium-high heat until lightly charred, cool, then place in a soup infusion bag along with galangal and cilantro roots.
3
Skim off all the scum that has accumulated on the surface of the broth.
4
Add the spice bag and remaining aromatic ingredients to the broth. Fold the pandan leaf in half and tie into a knot to release its aroma and help it fit in the pot.
5
Add soy sauce, golden mountain sauce, tau jiew, black soy sauce, fish sauce, white vinegar, and rock sugar. Let simmer gently for another 1 hour 15 minutes, topping up with water if bones become exposed.
6
Thinly slice pork shoulder and marinate it with soy sauce and a little sugar. Let sit for 10-15 minutes.
7
If the Asian-style meatballs are large, cut them into bite-sized pieces; if already small, no preparation needed.
8
Prepare bean sprouts, water spinach, cilantro, green onions, and Thai basil. If chili vinegar is unavailable, mix sambal oelek with white vinegar.
9
Once the broth is done, remove the spice bag and vegetables, keeping the daikon to eat. Remove the bones and set aside to pick off the meat later. Taste the broth and adjust seasoning.
10
Cook the marinated pork directly in the broth using a skimmer, stirring gently for less than a minute.
11
Add the meatballs to the broth to heat through. Cover and set aside until ready to serve.
12
Pick off all the tender, flavorful meat from the pork bones.
13
Prepare a large pot of boiling water. Separate the pre-soaked noodles into individual portions while still raw for easy separation.
14
Using a noodle strainer or metal sieve, cook the noodles, bean sprouts, and greens in boiling water for about 5 seconds (adjust timing based on water temperature), then drain and place in the bowl.
15
Ensure the water returns to a boil between batches; if it cools, extend the cooking time for subsequent batches. Adjust timing based on the desired noodle texture.
16
Keep the broth at a boil. While stirring constantly, pour in the liquid blood so it cooks evenly without clumping. The blood will instantly thicken and enrich the broth.
17
Pour the hot broth over the noodles. Add the marinated pork, meatballs, picked meat from the bones, cilantro, green onions, and Thai basil.
18
Optionally drizzle with fried garlic and garlic oil. Serve crispy pork rind, chili flakes, and chili vinegar on the side for guests to add to taste.
PrimedTableBETA
