Bangkok Beef Boat Noodle Soup — Kuay Teow Reua
A Bangkok boat noodle soup with sliced beef and offal in a dark cinnamon-and-star-anise broth darkened with pig blood, served over thin rice noodles with bean sprouts, water spinach, fried garlic, and pork crackling for a fiery deep bowl.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Smash 8 garlic cloves and slice 8 thinly for topping. Whisk pig blood with 120ml water until smooth. Set bean sprouts, water spinach, and pork crackling ready.
Toast
Heat 2 tbsp oil in a heavy pot over medium heat 1 minute. Add cinnamon sticks, star anise, cloves, and smashed garlic, 90 seconds until deeply aromatic and spices darken.
Simmer
Pour 1400ml beef stock over medium heat with dark soy sauce, fish sauce, and palm sugar. Bring to bare simmer 20-25 minutes covered until broth turns deep mahogany. While broth simmers, heat 2 tbsp oil over medium heat 30 seconds, fry sliced garlic 90 seconds until pale golden and crisp, drain on kitchen paper.
Boil
Bring a separate pot of water to rolling boil over high heat. Drop in fresh rice noodles and boil 60 seconds until just tender. Drain and divide into two wide deep bowls.
Build
Whisk diluted pig blood into simmering broth over low heat 90 seconds until broth darkens to deep rust-mahogany and turns velvety. Drop in sliced beef and water spinach for 30 seconds until just cooked through.
Plate
Ladle beef, water spinach, and broth over noodles in each bowl until submerged. Top with bean sprouts, fried garlic, pork crackling, and chilli flakes. Drizzle Thai chilli vinegar across the top and serve immediately.
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