What is Boat Noodle Soup?

Boat Noodle Soup, or "Kuai Tiao Ruea," is a traditional Thai dish that typically includes rice noodles, a rich and flavorful broth, and various types of meat, often beef or pork. As a result, it's known for its unique and robust flavor profile.

Can boat noodle soup be made with different types of meat?

Yes, you can make boat noodle soup with various types of meat, including beef, pork, chicken, or even seafood. In fact, the choice of meat can vary based on personal preference or regional variations.

Why is it called boat noodle soup?

The name "boat noodle" originates from its history as a street food sold by vendors from small boats on Thailand's canals and rivers. Consequently, the dish is easy to prepare and serve within the confined space of a boat.a boat.

Thai Boat Noodles (Kuai Tiao Ruea)

Name: Thai Boat Noodles (Kuai Tiao Ruea)
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Thai
Ingredients: 3 quarts water; 2 lb pork bones (preferably neck bones); 2-3 cinnamon stick; 2-3 pc star anise; 1 teaspoon coriander seeds; 6 slices galangal; 3 cilantro roots or 6 cilantro stems; 1 medium onion, cut into chunks; 5 cloves garlic, crushed; ½ teaspoon ground white pepper; 3 Tablespoons soy sauce; 2 Tablespoons Golden Mountain Sauce; 2 Tablespoons white vinegar; 1.5 Tablespoons black soy sauce or dark soy sauce; 1 Tablespoon fish sauce( optional ); 2 Tablespoons granulated sugar; Salt, to taste; 1 lb pork shoulder, thinly sliced; 1 tablespoon soy sauce; ½ teaspoon sugar; 1 lb dried rice noodles (small, 1.5 mm); ½ lb Asian-style meatballs (pork or beef); 2 cups water spinach or spinach,(optional) cut into 2-inch pieces; 2 cups bean sprouts; 6 sprigs cilantro, chopped; 1 stalk green onion, chopped; Chili vinegar, Thai basil, fried garlic & garlic oil, crispy pork rind, roasted chili flakes

Description

Step aboard a culinary adventure with our Thai Boat Noodles (Kuai Tiao Ruea)! A dish steeped in Thai street food tradition, it tantalizes with its rich, aromatic broth and tender rice noodles, topped with savory pork slices and vibrant greens. Perfectly balanced flavors of soy, vinegar, and spices combine to create a bowl of comfort that transports you to bustling Thai markets. Whether new to Thai cuisine or seeking to recreate authentic flavors at home, this recipe promises a bowl of warmth and satisfaction.

Ingredients

Scale

- - 3 quarts water
  - 2 lb pork bones (preferably neck bones)
  - 2-3 cinnamon stick
  - 2-3 pc star anise
  - 1 teaspoon coriander seeds
  - 6 slices galangal
  - 3 cilantro roots or 6 cilantro stems
  - 1 medium onion, cut into chunks
  - 5 cloves garlic, crushed
  - 1/2 teaspoon ground white pepper
  - 3 Tablespoons soy sauce
  - 2 Tablespoons Golden Mountain Sauce
  - 2 Tablespoons white vinegar
  - 1.5 Tablespoons black soy sauce or dark soy sauce
  - 1 Tablespoon fish sauce( optional )
  - 2 Tablespoons granulated sugar
  - Salt, to taste
Marinated Pork:
- - - 1 lb pork shoulder, thinly sliced
    - 1 tablespoon soy sauce
    - 1/2 teaspoon sugar
Noodle Bowl:
- - - 1 lb dried rice noodles (small, 1.5 mm)
    - 1/2 lb Asian-style meatballs (pork or beef)
    - 2 cups water spinach or spinach,(optional) cut into 2-inch pieces
    - 2 cups bean sprouts
    - 6 sprigs cilantro, chopped
    - 1 stalk green onion, chopped
Optional Condiments for Serving:
- - Chili vinegar, Thai basil, fried garlic & garlic oil, crispy pork rind, roasted chili flakes

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Instructions

1. Prepare the Broth: In a large pot, bring water to a boil. Add pork bones, cinnamon sticks, star anise, coriander seeds, galangal, cilantro roots or stems, onion, garlic, white pepper, and pandan leaf (if using). Reduce heat and simmer for 3-4 hours. Add soy sauce, Golden Mountain Sauce, white vinegar, black soy sauce, fish sauce, and sugar, and season with salt.

2. Marinate the Pork: Combine thinly sliced pork shoulder with soy sauce and sugar in a bowl, ensuring each slice is coated evenly. Allow the pork to marinate for 30 minutes, allowing the flavors to penetrate and tenderize the meat effectively. This step enhances the savory depth and sweetness of the pork, contributing to the overall richness of the dish.

3. Cook Noodles and Prepare Ingredients: Soak the dried rice noodles in warm water for approximately 15 minutes or until they are soft and pliable. Meanwhile, blanch the Asian-style meatballs, water spinach, and bean sprouts separately in boiling water until they reach the desired tenderness. Once blanched, drain each ingredient well and set them aside. This preparation ensures the noodles are perfectly cooked and ready to absorb the dish's flavors while the blanched meatballs and vegetables retain their vibrant colors and textures.

4. Assemble the Noodle Bowl: Divide the cooked rice noodles evenly among serving bowls, ensuring a generous portion in each. Arrange the marinated pork slices, Asian-style meatballs, blanched vegetables, chopped cilantro, and green onions on top of the noodles. This assembly creates a visually appealing presentation and ensures each bowl has a balanced combination of flavors and textures.

5. Serve: Ladle the fragrant hot broth over each bowl, fully immersing the noodles and ingredients. Serve alongside optional condiments such as chili vinegar, fresh Thai basil leaves, crispy fried garlic, crunchy pork rind, and aromatic roasted chili flakes on the side. These condiments enhance the dish's flavors and textures, allowing each diner to customize their bowl according to personal taste preferences.

Notes

Using beef bones in the broth is key to achieving a deep, rich flavor

Fresh rice noodles are ideal for their ability to absorb flavors, but dried noodles are a good alternative if fresh ones aren't available.

Both pork and beef work well for this dish. Slice the meat thinly to ensure it cooks quickly and stays tender when served.

The broth's flavor is central to this dish. Adjust the seasoning with fish sauce, sugar, and soy sauce to find the right balance of salty, sweet, and umami that suits your taste.

Prepare a variety of garnishes like bean sprouts, fried garlic, and green onions. These not only add freshness and crunch but also allow diners to customize their bowl to their liking.

Serve the noodles hot, and offer condiments like fish sauce and chili flakes on the side, so each person can season their soup to their preference.

Prep Time: 30 minutes
Cook Time: 4 hours
Category: Soup
Method: Simmer
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 580 Kcal
Sugar: 9g
Sodium: 1580mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 88g
Fiber: 6g
Protein: 33g
Cholesterol: 75mg