Thai
Kuay Teow Reua
A concentrated Thai boat noodle bowl layered with aromatic broth, tender meat, springy rice noodles, and fried garlic lift.
4 servings · 45 minutes prep · 120 minutes cook
Ingredients
Broth and Bowls
- 2 lb beef bones or pork neck bones
- 12 cups water
- 1 lb beef brisket or pork shoulder
- 4 cilantro roots or 10 stems, bruised
- 6 garlic cloves, smashed
- 2 inches cinnamon stick
- 3 star anise pods
- 1 tbsp white peppercorns
- 2 tbsp Thai fish sauce
- 2 tbsp thin Thai soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp fermented red bean curd, mashed
- 1 tbsp palm sugar
- 1/2 cup commercially pasteurized edible beef or pork blood, optional, optional; use only a commercially pasteurized edible blood product and follow package heating directions; never use raw blood
- 1 lb fresh thin rice noodles
- 8 oz fully cooked beef or pork meatballs, halved, fully cooked, halved
- 4 cups water spinach, cut into 2-inch lengths
- 2 cups bean sprouts
- 1/4 cup fried garlic
- 1/4 cup cilantro leaves
Directions
Method
- Blanch the beef or pork bones in boiling water for 5 minutes, then drain and rinse them well.
- Combine the blanched bones, water, beef brisket or pork shoulder, cilantro roots, garlic, cinnamon stick, star anise, and white peppercorns in a stockpot. Simmer gently for 90 minutes.
- Remove the brisket or pork shoulder when tender, slice it thinly, strain the broth, and return the broth to the pot.
- Season the broth with the Thai fish sauce, thin Thai soy sauce, dark soy sauce, fermented red bean curd, and palm sugar. Simmer for 10 minutes.
- If using the commercially pasteurized edible beef or pork blood, use only a commercially pasteurized edible product, keep it refrigerated, and follow its package heating directions; never use raw blood. Temper it with 1/2 cup hot broth and stir it into the pot over low heat without boiling after the required heating step.
- Blanch the fresh thin rice noodles, water spinach, and mung bean sprouts for 20-40 seconds. Heat the fully cooked beef or pork meatballs and sliced meat in the broth until the meatball centers reach 165°F.
- Assemble bowls with noodles, greens, sprouts, meatballs, sliced meat, hot broth, garlic, and cilantro.
