Thai boat noodles

Boat noodles, or kuay teow reua, are named after the narrow boats from which the dish was originally sold along Bangkok's canals. The deep, dark soup is rich and spicy and traditionally gets its characteristic body from a splash of blood, which thickens and rounds out the flavor. It is served in small bowls with rice noodles, tender beef or meatballs, and a fresh garnish of bean sprouts and Thai basil. It is authentic Thai comfort food that warms both body and soul, and one often eats several small portions of it.

• Cuisine: Thailand
• Time: 45-60 minutes
• Portions: 4 people
• Difficulty: Medium

Instructions

1. Bring water, beef bouillon, a cinnamon stick, star anise, garlic, and coriander root to a boil to create a rich, deep-flavored broth.
2. Season the soup with fish sauce, dark soy sauce, a little sugar, and a splash of rice vinegar until it balances salty, sweet, and sour notes.
3. Add the thinly sliced beef and beef meatballs and let them simmer in the seasoned soup until the meat is tender and cooked through, and the meatballs are heated thoroughly.
4. Soak or cook the rice noodles according to package directions and keep them warm.
5. Divide the noodles among serving bowls, preferably small ones as in Thailand.
6. Ladle the hot soup over with plenty of meat and meatballs.
7. Top each bowl with fresh bean sprouts, sliced spring onion, Thai basil, and a sprinkle of fried garlic.
8. Serve with crispy chili oil, lime, and extra fish sauce on the side so each guest can fine-tune their own bowl.

Tips

• Keep the soup concentrated and rich, as noodles and toppings will significantly mellow the flavor once added.
• Serve in small bowls as in Thailand, where one eats several portions consecutively, or as one large bowl for dinner.
• Place crispy chili oil, rice vinegar, and lime on the table so each guest can adjust the heat and acidity to their liking.
• This version is made without blood; if you want the soup even darker and richer, you can add an extra spoon of dark soy sauce and a little more broth.