Cooking Lucid
Boat Noodles (Kuay Teow Reua)
Dark, intense pork and beef noodle soup with blood (optional), bean sprouts, and crispy pork rinds. Bangkok street food at its most legendary.
Prep 20 min
Cook 1h 30m
Total 1h 50m
Serves 4
Ingredients
Step 1 — Broth
- 1 lb pork bones
- ½ lb beef brisket
- 6 cups water
- 3 tbsp dark soy sauce
- 2 tbsp fish sauce
- 1 tbsp sugar
- 2 tbsp pork blood (optional)
Step 2 — Bowls
- 8 oz rice noodles (cooked)
- Bean sprouts
- Fresh basil and cilantro
- Fried pork rinds
- Chili flakes
- Lime wedges
Instructions
- 1
Simmer broth
Simmer bones and brisket 1½ hours. Strain and season broth with dark soy, fish sauce, and sugar. Stir in blood if using.
- 2
Slice meat
Slice cooked brisket thin. Keep broth hot.
- 3
Assemble
Place noodles in bowls. Top with sliced meat, bean sprouts, and herbs. Ladle hot broth over. Garnish with pork rinds, chili, and lime.
Nutrition per serving: 480 cal · 34g protein · 52g carbs · 16g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
