Boat Noodles

Name: Boat Noodles
Total time: 2 h
Yield: 6
Cuisine: Thai
Ingredients: 500 g / 500 g Beef shin and pork bones; 3 L Water; 400 g Beef, sliced very thin; 200 g Beef or pork meatballs; 200 ml Fresh pig's blood; 1 Cinnamon stick; 3 Star anise; 4 Coriander root, bruised; 4 cm Galangal, sliced; 3 tbsp Dark soy sauce; 4 tbsp Fish sauce; 2 tbsp Palm sugar; 2 cubes Fermented bean curd, mashed; 600 g Thin rice noodles; 200 g Morning glory, cut short; 150 g Bean sprouts; 1 set Pork crackling, chilli vinegar, sugar and chilli flakes, to serve

A dark, almost black noodle broth thickened at the last second with fresh pig's blood, served in bowls small enough that nobody stops at one — the count of empties at your elbow is the point.

Sumber

Resep oleh Bangkok street stalls · 🏺 Tradisional · Street and shophouse cooking of Bangkok, much of it shaped by Chinese-Thai families

Bangkok · canal boat noodle soup — An ownerless regional dish, so no cook is credited. The cited article confirms boat noodles as a strongly flavoured Thai noodle dish containing both pork and beef, dark soy sauce and pickled bean curd. The broth ratio, the tempering method for the blood, the do-not-boil-after warning and the timings are this book's own.

Background on Wikipedia ↗

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Pailin's Kitchen Cooking with Phetchara Kanitha Khiev

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Bebas susu

Langkah

Simmer the bones and shin in the water with the cinnamon, star anise, coriander root and galangal for 90 minutes, skimming. Strain.
Season the strained broth with dark soy, fish sauce, palm sugar and the mashed bean curd. Simmer 15 minutes.
Take a ladle of hot broth, whisk the blood into it off the heat, then stir that back into the pot with the heat as low as it will go.
💡 Temper it, and never let it boil after. Blood added straight to a boiling pot seizes into brown grains and the broth turns gritty instead of silky.
Blanch the noodles, sprouts and morning glory for 20 seconds each and divide between small bowls.
Poach the sliced beef and meatballs in the broth for 60 seconds and lay them on top.
Ladle the broth over and finish with pork crackling. Put the four condiments on the table.

💡 Tips

The bowls are small because these were sold from boats on Bangkok's canals, handed up to customers on the bank — a big bowl would have gone in the water.
Four condiments always: fish sauce, sugar, chilli flakes and chilli vinegar. A Thai noodle cook seasons the broth to a base and expects you to finish it yourself.