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Authentic Thai Boat Noodles

Experience the rich flavors of Thai Boat Noodles, a comforting dish with tender meat, aromatic herbs, and a savory broth, perfect for every occasion.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Broth
  • 3.2 quarts water Essential for your flavorful broth.
  • 2 lb pork bones (preferably neck bones) Provides depth to the broth.
  • 6 inches cinnamon stick For a warm, sweet undertone.
  • 1 pc star anise Adds a hint of licorice flavor.
  • 1 teaspoon coriander seeds Wonderful aromatic balance.
  • 10 slices galangal Similar to ginger but with a distinct flavor.
  • 3 roots cilantro (or 6 cilantro stems, bruised) Use for an earthy, aromatic base.
  • 3 inches daikon (peeled and chopped) Sweet and crunchy texture.
  • 1/2 medium onion (chopped) For added sweetness.
  • 5 cloves garlic (smashed) Infuses the broth with savory notes.
  • 1/2 teaspoon white pepper (ground) Gives a gentle kick!
  • 1 leaf pandan (optional) Adds a beautiful fragrance.
  • 3 Tablespoons soy sauce Essential umami flavor.
  • 2 Tablespoons Golden Mountain Sauce A fantastic Thai seasoning.
  • 2 Tablespoons Tao jiew (or miso/doenjang) For richness and depth.
  • 2 Tablespoons white vinegar Balances sweetness.
  • 1.5 Tablespoons black soy sauce (or dark soy sauce) Adds color and a touch of sweetness.
  • 1 Tablespoon fish sauce Brings a salty, umami punch.
  • 25 g rock sugar (or 2 Tablespoons granulated sugar) To balance the flavors.
  • Salt (to taste) Always essential to highlight flavors.
  • 1/3 cup liquid pork or beef blood Traditional thickener for the broth.
For the Noodles and Toppings
  • 225 g pork shoulder (sliced) Tender and flavorful meat.
  • 1 tablespoon soy sauce (for marinated pork) Extra flavor boost.
  • 1/2 teaspoon sugar (for marinated pork) Helps balance the savory elements.
  • 1 lb dried rice noodles (size small) The base of your dish.
  • 1/2 lb Asian style meatballs (pork or beef) For added texture.
  • 2 cups water spinach or spinach (cut into pieces) A fresh touch.
  • 2 cups bean sprouts Adds crunch and freshness.
  • 6 sprigs cilantro (chopped) More herbaceous goodness.
  • 1 stalk green onion (chopped) Beautiful for garnish.
  • Chili vinegar (optional) For those who like a kick.
  • 3 sprigs Thai basil (optional) Adds floral notes.
  • 1 tablespoon fried garlic & garlic oil (optional) For that crispy texture.
  • Crispy pork rind (optional) A delightful crunch.
  • Roasted chili flakes (to taste, optional) Sprinkled for extra heat.

Method
 

Broth Preparation
  1. In a large pot, add your pork bones and water. Bring to a boil and then let it simmer for 30 minutes. Skim any scum that rises for a clearer broth.
  2. Crush the cinnamon, star anise, and coriander. Toast in a skillet over medium heat for a few minutes until fragrant.
  3. Place the toasted spices along with the galangal and cilantro roots into a cheesecloth or soup bag and secure tightly.
  4. After your broth has simmered for 30 minutes, add the spice bag, daikon, onion, garlic, and white pepper. Let it simmer for another 1 hour 15 minutes.
  5. Add the pandan leaf and other seasonings (except salt) to the pot, ensuring they infuse the broth beautifully.
Noodle and Meat Preparation
  1. While the broth simmers, soak the rice noodles in warm water for 25-30 minutes, then drain.
  2. Combine the sliced pork shoulder with soy sauce and sugar, letting it sit for about 15-20 minutes.
Final Assembly
  1. After cooking the broth, taste it and adjust seasonings if necessary, adding salt as desired.
  2. Remove the spice bag and bones. Add the marinated pork to the broth and cook until tender.
  3. Slowly incorporate the liquid pork or beef blood to thicken the broth, stirring continuously.
  4. Add the meatballs to the simmering broth for a couple of minutes until heated through.
  5. In another large pot, boil water, then blanch the soaked noodles and spinach/vegetables briefly before draining.
  6. Place the noodles in serving bowls, then ladle hot broth over them with the marinated pork and meatballs.
  7. Top with fresh bean sprouts, cilantro, green onion, and any optional condiments you love.

Notes

Leftovers can be stored in the fridge for up to 3 days. Reheat gently on the stovetop, adding a bit of water if needed. The broth can be made a day ahead; just combine it with the noodles right before serving. If your broth lacks depth, adding a little extra soy sauce or fish sauce can elevate the flavor immensely.