Kuay Teow Nam Tok

1. 1

   Prepare the spice bundle

   Crush the fermented bean curd in a small bowl until smooth and completely broken down. Place the Thai soup spice set (or star anise, cinnamon, cardamom), garlic cloves, black peppercorns, galangal slices, and coriander roots into a cheesecloth or spice bag and tie it tightly. This creates a bundle that will infuse the broth with aromatics while being easy to remove later.

   5m

   Tips:

   • • Make sure the fermented bean curd has no lumps
   • • If you don't have cheesecloth, use a tea infuser or muslin bag
2. 2

   Start the broth

   In a large soup pot over medium heat, bring 15 cups of water to a boil. Add the spice bag, pork bones, crushed fermented bean curd, pandan leaves (tied in knots), daikon radish, pickled garlic with its brine, golden mountain sauce, light soy sauce, dark soy sauce, rock sugar, salt, and optional MSG. Once boiling, reduce the heat to low and let the broth simmer gently for 1 hour, uncovered or partially covered.

   1h

   Tips:

   • • Don't discard the pickled garlic brine - it's a secret flavor booster
   • • Keep the simmer gentle; vigorous boiling can make the broth cloudy
   • • Skim off any foam that rises to the surface for a clearer broth
3. 3

   Prepare the blood mixture (if using)

   While the broth simmers, prepare the blood mixture in a separate bowl. Knead the pork blood with the lemongrass stalks until the mixture is smooth and completely free of clumps. Stir in the coconut milk until fully combined. This mixture will add richness and the characteristic dark color to the soup.

   5m

   Tips:

   • • The lemongrass helps break down any clumps in the blood
   • • If skipping the blood, you'll just add coconut milk directly in step 4
   • • Fresh blood should be used within a day; frozen blood works well too
4. 4

   Finish the broth

   After the broth has simmered for 1 hour, it's time to add the final enrichment. If using blood, strain the blood-coconut mixture through a fine mesh strainer directly into the pot, stirring gently. If not using blood, simply stir in the coconut milk. Let the broth simmer for 5 more minutes, then remove from heat. Taste and adjust seasoning if needed.

   5m

   Tips:

   • • Straining the blood mixture prevents any clumps from entering the broth
   • • The broth can be made ahead and refrigerated for up to 3 days or frozen
   • • Traditional boat noodles have a sweet-savory balance - adjust with sugar or soy sauce
5. 5

   Prepare noodles and vegetables

   If using dried rice noodles, soak them in room temperature water until softened (about 15-20 minutes). Bring a pot of water to boil and cook the noodles according to package directions until tender but still chewy. Briefly blanch the morning glory and bean sprouts in the same boiling water. Drain everything well and divide the noodles among serving bowls.

   10m

   Tips:

   • • Fresh noodles only need a quick dip in boiling water
   • • Don't overcook the noodles - they'll continue softening in the hot broth
   • • Keep vegetables crisp by blanching for just 30 seconds
6. 6

   Cook the protein

   In a separate pan or in the blanching water, quickly cook your thinly sliced pork or beef (30-60 seconds for thin slices) and heat the meatballs if using. The meat should be just cooked through. Add the cooked protein to each bowl with the noodles. Drizzle a little garlic oil over the meat to prevent sticking and add flavor.

   5m

   Tips:

   • • Slice meat paper-thin for the most tender results
   • • Partially freezing meat makes it easier to slice thinly
   • • Look chin meatballs are usually pre-cooked and just need heating
7. 7

   Season and assemble

   In a small bowl, mix together 1 tsp sugar, 1/2 tbsp chili vinegar (prik nam som), and 1 tsp fried chili flakes per 2 cups of broth - adjust to taste. Add the hot broth to this seasoning mixture, stir well, then pour the seasoned hot broth over the noodles and protein in each bowl. The broth should be steaming hot to properly cook any rare meat and wilt the herbs.

   3m

   Tips:

   • • Traditional boat noodles are served in small bowls with less broth than typical noodle soups
   • • Each person can adjust their own seasoning at the table
   • • The heat from the broth will finish cooking the thinly sliced meat
8. 8

   Garnish and serve

   Top each bowl generously with fresh coriander leaves, chopped green onions, bean sprouts, blanched morning glory, and crispy fried garlic. Serve immediately while piping hot. Set out condiments on the table: extra chili flakes, chili vinegar, white sugar, and fish sauce so diners can adjust to their taste.

   2m

   Tips:

   • • Fresh herbs should be added just before serving to preserve their aroma
   • • In Thailand, boat noodles are often served in very small bowls - people typically order 2-3 bowls per person
   • • The crispy fried garlic adds essential texture and flavor - don't skip it

• •Boat noodles are traditionally served in small portions - the recipe yields 10 small bowls, not large soup bowls
• •The broth can be made 1-2 days ahead and reheated, making serving day much easier
• •For an authentic experience, use both pork and beef together, or offer both options
• •The pickled garlic brine is a secret ingredient - adds tangy-sweet complexity that's essential
• •Don't skip the fermented bean curd - it provides a crucial depth of umami flavor
• •If you can't find Thai soup spice sets, use 2 star anise, 1 cinnamon stick, and 3 cardamom pods
• •The broth should have a balance of sweet, salty, and savory - adjust with sugar and soy sauce
• •Freeze leftover broth in portions for easy future meals

• •
  tod-mun-pla
• •
  satay
• •
  spring-rolls
• •
  thai-iced-tea
• •
  nam-khao-tod

Boat noodles (kuay teow reua) have a rich history dating back to the late 19th century along Bangkok's Chao Phraya River and its interconnected canal network, particularly during the digging of the Rangsit Canal around 1890. Vendors would sell these noodles from small boats navigating the canals, serving customers both from other boats and from the canal banks. The name 'nam tok' (waterfall) has an interesting origin story: vendors would keep raw sliced meats on ice in woven bamboo trays, and as the ice melted, the meat juices would 'fall' through the tray like a waterfall. These drippings would be collected and added back to the broth. Today, fresh blood is used instead, maintaining the dish's characteristic rich, dark appearance and deep umami flavor. The tradition of serving in small bowls comes from the cramped conditions of the boats - customers would typically consume 2-3 small bowls per serving. While boat vendors are now rare, the dish remains a beloved Bangkok street food tradition, with dedicated boat noodle restaurants and street stalls throughout the city.

Authentic boat noodles are distinguished by several key characteristics: the use of blood (pork or beef) to create the signature dark, rich broth; the inclusion of fermented bean curd and pickled garlic brine which provide deep umami complexity; serving in small bowls rather than large soup bowls; and the specific balance of sweet and savory flavors. The Thai soup spice set (containing star anise, cinnamon, and other warming spices) is essential for the characteristic aromatic quality. Traditional condiments - chili vinegar, sugar, chili flakes, and fish sauce - are always served on the side for personal adjustment. The meat should be sliced paper-thin and cooked briefly, often finishing its cooking in the hot broth. Morning glory and bean sprouts should remain crisp, providing textural contrast. While modern versions may omit the blood for convenience or preference, the complex layering of fermented, pickled, and fresh ingredients, along with the warming spices, creates the authentic boat noodle experience.