Thai Boat Noodles (Kuay Teow Reua)

Origins and Characteristics

• Rich Broth: The broth is dark and savory, often made with a mix of spices and sometimes includes pork or beef blood for added depth of flavor. This gives the broth its distinctive dark color and rich taste.
• Small Portions: Traditionally served in small bowls, each portion is meant to be eaten quickly. It’s common for people to order multiple bowls.
• Toppings and Additions: The dish is often garnished with crispy fried garlic, chili flakes, and fresh herbs like cilantro and green onions. It can also include meatballs, thinly sliced pork or beef, and vegetables like morning glory and bean sprouts.

Recipe

Ingredients:

• For the Broth:
  • 3 tbsp fermented bean curd
  • 1 pack Thai soup spice set (includes dried spices like star anise, cloves, and cinnamon)
  • 5 cloves garlic
  • 2 tsp black peppercorns
  • 5 slices galangal
  • 3 coriander roots
  • 15 cups water
  • 2 lb pork soup bones
  • 4 pandan leaves
  • 1 cup daikon, roughly chopped
  • 3 tbsp golden mountain sauce
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1/2 cup rock sugar
  • 2 oz pickled garlic head & water
  • 1 tbsp salt
  • 1/2 tbsp MSG (optional)
  • 3/4 cup + 1 tbsp coconut milk
  • 1 1/4 cups pork blood (optional)
  • 3 stalks lemongrass (optional if using pork blood)
• For the Noodles:
  • Rice noodles (fresh or dried)
  • Thinly sliced pork or beef
  • Bean sprouts
  • Morning glory (water spinach)
  • Fried garlic
  • Chopped cilantro and green onions
  • Chili flakes
  • Prik nam som (chilies in vinegar)

Instructions:

1. Prepare the Broth:
   • Crush the fermented bean curd until smooth.
   • Place the Thai soup spice set, garlic, black peppercorns, galangal, and coriander roots into a cheesecloth bag and tie securely.
   • In a large pot, bring the water to a boil. Add the spice bag, pork bones, crushed fermented bean curd, pandan leaves, daikon, golden mountain sauce, light and dark soy sauces, rock sugar, pickled garlic, salt, and optional MSG. Simmer for 1 hour.
2. Prepare the Blood Mixture (Optional):
   • In a separate bowl, knead the pork blood with lemongrass until smooth. Stir in the coconut milk until fully combined.
3. Combine the Broth and Blood Mixture:
   • After the broth has simmered for an hour, strain the blood mixture into the pot. If not using blood, just stir in the coconut milk. Simmer for another 5 minutes, then remove from heat.
4. Cook the Noodles and Assemble:
   • Briefly cook the noodles and vegetables in boiling water. Transfer them to serving bowls.
   • Cook your chosen protein (pork, beef, etc.) and add it to each bowl. Drizzle with garlic oil to keep the noodles from sticking.
5. Season and Serve:
   • In a small bowl, mix sugar, chilies in vinegar, and fried chili flakes. Add a ladle of hot broth and adjust to taste.
   • Pour the seasoned broth over the noodles and protein in each bowl. Garnish with cilantro, green onions, bean sprouts, and crispy garlic. Serve hot.

Tips:

• Traditional Experience: If you visit Thailand, look for noodle shops with a small decorative boat out front; these often serve the original style of boat noodles.
• Adjustments: Feel free to customize the toppings and proteins based on your preferences.