Authentic Thai Boat Noodles (Kuaitiao Ruea)
A dark, intense, and aromatic broth that represents the pinnacle of Thai street food culture.
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145 min
Medium
Tailandesa
2 servings
The story behind
I’ll never forget the first time I had these noodles sitting by a canal in Taling Chan. The vendor was literally on a small boat, handing up these tiny, steaming bowls. The scent of cinnamon and star anise hitting the humid air was intoxicating. I thought I’d just have one bowl, but the flavors were so complex and addictive that I ended up having four! It’s a recipe that reminds me of the vibrant energy of Bangkok’s waterways—a humble dish that feels like a gourmet experience. It's pure, unadulterated comfort in a bowl.
Instructions
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1Simmer the pork bones with cinnamon, star anise, and dark soy sauce until the broth is rich and deeply aromatic.
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2Quickly blanch the rice noodles and morning glory in boiling water for just a few seconds, then place them in the serving bowl.
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3Cook the sliced pork and pork balls directly in the hot broth until just tender.
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4For the true authentic touch, whisk in the pork blood into the simmering broth right before serving to achieve that velvety texture.
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5Pour the broth over the noodles and finish with a generous sprinkle of crispy fried garlic and a dash of chili flakes.
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