Thai Boat Noodle Soup ก๋วยเตี๋ยวเรือ ก๋วยเตี๋ยวน้ำตก - Episode 49

Notes

Thai Boat Noodles is a wonderful noodle dish. It is both simple and complex in flavor as well as to make. Traditionally served out of boats in the canals of Bangkok, this dish can be found at most street food vendors in Thailand now, and can even be found at many Thai restaurants in the US. Cinnamon, reddish, dark soy sauce, pickled garlic, and pickled bean curd all add to the complex flavor profile of Thai Boat Noodles. One of the most important ingredients with this dish is either beef blood or pork blood, depending on your type of broth. Blood is an essential part of this dish. For those of you that might think using blood as a cooking ingredient is too far outside of your comfort zone for enjoyment, I urge you to reconsider. Only a spoonful of blood is added at the very end of this recipe. The blood curdles within seconds of hitting the hot broth, adding an additional layer of complexity to the overall dish. It reminds me a little of bone marrow. This is a classic dish, a delicious dish, and one that will be a favorite in your house. Give it a try and let me know how you like it.

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Serving Info

Prep. time: 15 minutes
Cook time: 3 hours
Total time: 3 hours and 15 minutes

Serving size: 10 servings

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Ingredients (Broth)

Broth Basics
1 and 1/4 gallons water (5 liters)
2 pounds beef soup bones
8 ounce Chinese radish
1/2 white onion
2 pandan leaves
1 and 1/2 ounce galangal
1 whole pickled garlic bulb
4 tablespoons black soy sauce
4 tablespoons seasoning soy sauce
3 tablespoons white soy sauce
1 tablespoon oyster sauce
1 and 1/2 tablespoon sugar
2 tablespoons vinegar
1 teaspoon salt

Herb Bag for Broth
1 teaspoon coriander seed
1 teaspoon black pepper corns
1 cinnamon stick
3 bay leaves
1 whole nutmeg seed
1 teaspoon cloves
3 star anise

Blended Sauce for Broth
1/2 teaspoon allspice
2 tablespoons soy bean paste
1 tablespoon fermented bean curd
3 garlic cloves
6 whole cilantro sprigs (stem & leaf)
4 tablespoons water

Ingredients (Soup)

For 1 Serving
2 cups of broth
2 ounce thin sliced beef
4 beef meatballs
1 tablespoon beef blood
1 teaspoon chopped cilantro
1 teaspoon garlic oil
1 teaspoon fried garlic
Little white pepper
Fried pork skin (optional)
Rice noodles (small handful)
Bean sprouts (small handful)
Chinese broccoli (small handful)

Optional Condiment Sauces
Dry chili flakes
Chili garlic vinegar sauce
Chili oil
Sriracha sauce