Beef Boat Noodle Soup (Kuaytiaw Reua)
A rich Thai beef noodle soup traditionally thickened and flavored with fresh beef blood. Makes 2 bowls, about 3 quarts (2.8 L) of broth.
Ingredients
| 1 tsp | 5 ml | freshly cracked black peppercorns |
| 1 tsp | 5 ml | coriander seeds |
| 4 | whole star anise | |
| 1 (3-inch/8-cm) | cinnamon stick | |
| 1 gallon (3.8 L) | water | |
| 4 lb (1.8 kg) | beef bones (knuckle or marrow) | |
| 3 cloves | garlic, lightly smashed | |
| 1 | small onion, roughly chopped | |
| 1/2 cup | 120 ml | cilantro leaves and stems, packed |
| 1 tsp | 5 ml | kosher salt |
| 1 tbsp | 15 ml | white sugar |
| 2 tbsp | 30 ml | Chinese thin soy sauce |
| 1 tbsp | 15 ml | MSG |
| 2 tbsp | 30 ml | fish sauce, plus more to taste |
| 7 oz (200 g) | beef (tenderloin or sirloin) | |
| 1/4 cup (60 ml) | fresh beef blood | |
| 7 oz (200 g) | fresh or dry rice stick noodles | |
| 1 cup (125 g) | bean sprouts | |
| 1/2 cup | 120 ml | Thai morning glory (ong choy), cut into 1-inch sections |
| 6-8 | Thai or Chinese beef meatballs | |
| 2 tbsp | 30 ml | store-bought fried garlic |
| 1/4 cup | 60 ml | cilantro, roughly chopped, for garnish |
| 1/4 cup | 60 ml | scallions, thinly sliced, for garnish |
Instructions
- Heat a medium stock pot over medium heat 1–2 minutes. Add the cracked peppercorns, coriander seeds, star anise and cinnamon to the dry pot and toast, stirring constantly, about 1 minute until fragrant.
- Pour in the water and raise heat to high. Just before it simmers, add the beef bones, garlic, onion and cilantro. Bring to a boil, then reduce to a simmer. Stir in the salt, sugar, soy sauce, MSG and fish sauce. Cover and cook 1½ hours on a low simmer.
- Remove the lid and scoop out all the solids so only broth remains. Keep the broth at a simmer (or refrigerate and reheat later).
- While the broth simmers, cut the beef into thin slices, ½ inch (13 mm) thick by 2½ inches (6 cm) wide; set aside. Start a separate 3-quart (2.8 L) saucepan of boiling water to poach the noodles and vegetables.
- To assemble each bowl, place 2 tbsp (30 ml) fresh beef blood in a serving bowl. In a colander or noodle basket, add half the noodles, half the bean sprouts and half the morning glory; submerge in the boiling water, stirring about 1 minute until the noodles soften but stay al dente. Shake off excess water and place in the bowl.
- Top with half the meatballs, half the sliced beef and 1 tbsp (10 g) fried garlic. Repeat for the second bowl.
- Bring the broth to a full boil and ladle about 2 cups (480 ml) into each bowl; the boiling broth cooks the blood and beef slices. Garnish with chopped cilantro and scallions.