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Authentic Thai Boat Noodles

Experience the rich flavors and textures of traditional Thai Boat Noodles, a comforting dish that blends aromatic spices and tender pork in a delightful broth.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Broth
  • 3.2 quarts water
  • 2 lb pork bones, preferably neck bones
  • 6 inches cinnamon stick
  • 1 pc star anise
  • 1 teaspoon coriander seeds
  • 10 slices galangal (substitutable with ginger if needed)
  • 3 cilantro roots or 6 cilantro stems, crushed until bruised
  • 3 inches daikon, peeled and cut into chunks
  • 1/2 medium onion, cut into chunks
  • 5 cloves garlic, smashed until broken
  • 1/2 teaspoon white pepper, ground
  • 1 leaf pandan (about 18 inches), optional but recommended
Seasonings
  • 3 Tablespoons soy sauce
  • 2 Tablespoons Golden Mountain Sauce
  • 2 Tablespoons Tao jiew (Thai fermented soy bean paste); miso or doenjang can be substituted
  • 2 Tablespoons white vinegar
  • 1.5 Tablespoons black soy sauce (dark soy sauce works too)
  • 1 Tablespoon fish sauce
  • 25 g rock sugar or 2 Tablespoons granulated sugar
  • Salt, as needed
  • 1/3 cup liquid pork or beef blood, or more if you prefer a thicker broth
For the Noodles
  • 225 g pork shoulder, sliced into 1/8 inch thick pieces
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sugar
  • 1 lb dried rice noodles, size small (1.5 mm)
  • 1/2 lb Asian-style meatballs, pork or beef
Vegetable Garnish
  • 2 cups water spinach or spinach, cut into 2-inch pieces
  • 2 cups bean sprouts
  • 6 sprigs cilantro, chopped
  • 1 stalk green onion, chopped
  • Chili vinegar, optional
  • 3 sprigs Thai basil, optional
  • Fried garlic & garlic oil, optional
  • Crispy pork rind, optional
  • Roasted chili flakes, to taste, optional

Method
 

Broth Preparation
  1. In a large stock pot, add the pork bones and water, bringing it to a gentle simmer. Allow it to simmer for 30 minutes.
  2. While the broth is simmering, crush the cinnamon stick, star anise, and coriander seeds. Toast them gently in a dry pan until fragrant. Place them in a spice bag or cheesecloth.
  3. After 30 minutes, skim off any impurities from the broth. Add the spice bag, daikon, onion, garlic, and white pepper. Don’t forget to tie the pandan leaf in a knot and add that too!
  4. Add all the seasonings except for salt. Allow everything to simmer for 1 hour and 15 minutes, adding more water as necessary. The goal is a fragrant, rich broth.
Noodle Preparation
  1. While your broth is simmering, soak the dried rice noodles in room-temperature water for 25-30 minutes until softened.
  2. Combine the sliced pork shoulder with soy sauce and sugar, letting it marinate for flavor infusion.
Final Steps
  1. After the simmering time, taste the broth and adjust seasonings if needed. Remove the spice bag. Cook the marinated pork in the broth until no longer pink.
  2. Gradually stir in the blood to thicken the broth, adjusting based on your preference.
  3. In a separate pot, blanch the soaked noodles and water spinach/vegetables in boiling water briefly; then drain.
  4. In serving bowls, place the noodles first, then layer the veggies over it. Ladle the rich broth over the top, followed by the pork and meatballs.
  5. Finish with fried garlic, cilantro, and green onions. If you like, pass around chili vinegar, crispy pork rinds, or roasted chili flakes for an added kick.
  6. Serve and watch everyone fall in love with their own bowl of deliciousness!

Notes

Ensure your ingredients are fresh; high-quality pork bones yield the best broth. Making the broth a day ahead can boost its flavor. Store leftover broth for up to 4 days in the fridge or freeze for a month. Don’t overblanch the vegetables or noodles.