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ก๋วยเตี๋ยวเรือ
A bold and intensely flavorful Thai noodle soup with a rich, dark broth made from pork or beef bones simmered with aromatic spices. Traditionally served in small portions from boats along Bangkok's canals, this dish is distinguished by its complex broth thickened with blood (or coconut milk as a substitute), creating a hearty and deeply satisfying bowl. The soup combines tender meat, rice noodles, and fresh herbs, finished with pickled garlic brine for a unique tangy-sweet complexity that sets it apart from other Thai noodle dishes.
Rinse pork or beef bones thoroughly under cold water. Bring a large pot of water to boil and blanch the bones for 5 minutes to remove impurities. Drain and rinse the bones again, discarding the water. This step ensures a clear, clean broth.
10m
Tips:
In a dry pan over medium heat, toast the cinnamon stick, star anise, cardamom pods, coriander seeds, fennel seeds, cloves, and peppercorns for 2-3 minutes until fragrant. Be careful not to burn them as this will create bitterness. Tie the toasted spices, galangal, and cilantro roots in a cheesecloth or muslin bag to create a spice sachet.
5m
Tips:
In a large stockpot, add the blanched bones and 3 liters of water. Add the spice sachet, smashed garlic cloves, and quartered onion. Bring to a boil, then reduce heat to low and simmer for 2.5-3 hours, skimming off any foam or scum that rises to the surface. The broth should reduce slightly and become deeply flavorful.
3h
Tips:
Remove the spice sachet and discard. Strain the broth if desired, removing bones and aromatics (you can pick meat off the bones to add back to the soup). Return broth to pot and add dark soy sauce, regular soy sauce, oyster sauce, fish sauce, palm sugar, and pickled garlic with its brine. Stir well and taste, adjusting seasoning as needed. The broth should be rich, slightly sweet, savory, and complex.
5m
Tips:
Bring the broth to a gentle simmer. Slowly pour in the pork or beef blood while continuously stirring or whisking to prevent clumping. The broth will thicken immediately and become darker and richer. Simmer for another 5 minutes. If not using blood, substitute with coconut milk for richness or additional dark soy sauce for color.
5m
Tips:
Cook rice noodles according to package instructions until just tender. Drain and set aside. Blanch morning glory in boiling water for 30 seconds, then drain. If using liver, blanch it in boiling water for 1-2 minutes until just cooked. Keep sliced pork or beef, meatballs, and prepared proteins ready.
10m
Tips:
Bring the broth to a gentle boil. Using a small strainer or ladle, blanch the thinly sliced pork or beef in the hot broth for 30-60 seconds until just cooked. Remove and set aside. Repeat with meatballs if using raw ones, cooking for 2-3 minutes until cooked through.
5m
Tips:
Traditional boat noodles are served in small bowls. Divide cooked noodles among serving bowls. Top with sliced meat, meatballs, liver (if using), morning glory, and bean sprouts. Ladle the hot broth over the noodles and proteins, filling about 3/4 of the bowl.
5m
Tips:
Top each bowl generously with fried garlic, fresh cilantro, sliced green onions, and Thai basil. Serve immediately with lime wedges, dried chili flakes, extra fish sauce, sugar, and vinegar with chilies on the side. Traditionally, the soup comes fully seasoned but diners can adjust to taste. Crushed pork rinds can be added on top for extra crunch.
2m
Tips:
Per serving
Boat noodles (Kuay Teow Ruea) originated in the floating markets along the rivers and canals of Ayutthaya and later Bangkok in Thailand's central region. The name comes from the traditional method of selling these noodles from small boats that would navigate through the waterways, serving customers along the canal banks. Vendors would prepare the broth in advance and cook the noodles to order on small charcoal stoves aboard their boats. The small serving size was practical - it wasn't feasible to pass around large bowls of hot soup on a wobbly boat. Additionally, the small portions encouraged customers to order multiple bowls, allowing vendors to serve more people. The dish's distinctive dark color and rich flavor come from the addition of blood (pig or cow), which thickens the broth and adds depth. This ingredient use reflects the Thai philosophy of using all parts of the animal. While most vendors have moved to land-based stalls, the tradition of small servings and intense flavors continues. The dish remains a beloved street food throughout Thailand, particularly in Bangkok and central Thailand, where it's enjoyed as a quick, satisfying meal any time of day.
Authentic boat noodles have several defining characteristics: The broth must be deeply flavorful from long-simmered bones with aromatic spices including star anise, cinnamon, and coriander. The addition of blood (pork or beef) is traditional and creates the characteristic thick, rich texture and dark color - versions with blood are called 'Nam Tok' while clear versions are 'Nam Sai'. The soup is pre-seasoned with dark soy sauce, fish sauce, sugar, and vinegar, unlike many Thai dishes where diners season their own bowls. Pickled garlic and its brine are essential secret ingredients that add unique tangy-sweet complexity. Small serving sizes in small bowls are traditional, reflecting the dish's boat-vendor origins. The meat should be thinly sliced and blanched in the broth just before serving, ensuring tenderness. Morning glory (water spinach) is the authentic vegetable, not regular spinach or other greens. Fresh herbs - particularly Thai basil, cilantro, and green onions - must be added generously at serving. Fried garlic is a non-negotiable garnish that adds essential aroma and texture. The broth should be intensely flavored, almost salty-sweet, and deeply savory with layers of umami from multiple sources (bones, soy sauce, oyster sauce, fish sauce). When blood isn't available, coconut milk is preferred over simply adding more soy sauce as it replicates the richness and body that blood provides.
ก๋วยจั๊บ
Kuay Jap (also known as Guay Jub) is a beloved Thai-Chinese noodle soup featuring unique rolled rice sheet noodles served in an aromatic five-spice broth. This hearty dish traditionally includes a variety of pork cuts and offal, braised eggs, and crispy pork belly, all swimming in a rich, dark broth flavored with Chinese five-spice and soy sauce. The distinctive rolled noodles have a silky, chewy texture that perfectly absorbs the flavorful broth. There are two main varieties: Nam Kon (thick, dark broth) and Nam Sai (clear broth), with Nam Kon being the more popular version. This comfort food is a staple in Bangkok's Chinatown and represents the successful fusion of Teochew Chinese and Thai culinary traditions.
ก๋วยเตี๋ยวน้ำตก
Boat noodles with rich dark broth, traditionally served in small bowls along Bangkok's canals. 'Nam tok' (waterfall) refers to the addition of blood to the broth, creating a deeply savory and aromatic soup with tender meat, fresh herbs, and rice noodles. The modern dish developed in the late 19th century along Bangkok's Chao Phraya River, originally sold by vendors in small boats.
บะหมี่แห้ง
Dry egg noodles with pork wontons and char siu. Ba Mee Haeng is a beloved Thai street food dish featuring springy egg noodles tossed in a savory sauce made from fish sauce, garlic oil, and seasonings. Unlike noodle soups, this 'dry' version has no broth, allowing the noodles to absorb the flavorful sauce. Traditionally topped with Chinese-style char siu (red barbecued pork), wontons, blanched vegetables, and aromatic garnishes.
บะหมี่น้ำ
A beloved Sino-Thai egg noodle soup featuring tender char siu pork, delicate wontons, and thin yellow egg noodles in a clear, aromatic broth. This comforting street food classic combines Chinese culinary traditions with Thai flavors, creating a harmonious bowl of savory satisfaction. The soup is characterized by its clear broth seasoned with five-spice powder, topped with BBQ pork slices, fresh vegetables, crispy garlic, and often served with wontons.