Boat Noodles
A noodle soup tracing to Ayutthaya-era canal vendors who paddled boats along Bangkok's waterways selling noodles directly to people on the banks, a tradition that continued after the capital moved to Bangkok in 1782. Its dark, rich broth genuinely uses pork or beef blood as a natural thickener and flavor base, not just for color — leaving it out entirely, as many cleaned-up versions do, loses real depth. Bowls are traditionally served small, originally practical for boat-to-bank serving and because diners order many rounds, a genuine authenticity marker restaurants serving one large Western-style bowl tend to lose.
Meat
⚠ Contains: Gluten, Fish, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 300g rice noodles
- 300g beef or pork, sliced, plus meatballs
- 200ml pork or beef blood (optional)
- 1 liter beef bone broth
- 3 tbsp dark soy sauce
- 1 tbsp fermented bean curd
- 1 cinnamon stick
- 2 star anise
- 1 tsp white peppercorns
- Bean sprouts, morning glory
- Fried garlic, chili flakes, lime, fish sauce
Steps
- Simmer the bones and meat with the cinnamon, star anise, and peppercorns for a rich broth.
- Season with dark soy sauce, fermented bean curd, and fish sauce.
- Whisk in the blood near the end to thicken, if using.
- Blanch the noodles and vegetables, top with sliced meat and meatballs.
- Finish with fried garlic, chili flakes, and lime.