Authentic Thai Boat Noodles (Kuaitiao Ruea)
A dark, intense, and aromatic broth that represents the pinnacle of Thai street food culture.
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
-
1Simmer the pork bones with cinnamon, star anise, and dark soy sauce until the broth is rich and deeply aromatic.
-
2Quickly blanch the rice noodles and morning glory in boiling water for just a few seconds, then place them in the serving bowl.
-
3Cook the sliced pork and pork balls directly in the hot broth until just tender.
-
4For the true authentic touch, whisk in the pork blood into the simmering broth right before serving to achieve that velvety texture.
-
5Pour the broth over the noodles and finish with a generous sprinkle of crispy fried garlic and a dash of chili flakes.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account