🍜 Thai boat noodles (kuay teow reua)

Name: Thai boat noodles (kuay teow reua)
Total time: 180 min
Yield: 4
Cuisine: Thailand · Central Thailand
Ingredients: 1 kg beef bones and 300 g beef shin; 3 star anise, 1 cinnamon stick and 4 garlic cloves; 1 tsp sugar and salt to taste; 300 g thin dried rice sticks; 200 g beef sirloin, very thinly sliced; 100 ml fresh pork blood, mixed with a pinch of salt; 150 g bean sprouts; A bunch of Thai basil and dried chilli flakes

Origin: Thailand · Central Thailand

450kcal

per serving · 250 g

180kcal

per 100 g

25 gProtein10 g / 100 g

12 gFat5 g / 100 g

55 gCarbs22 g / 100 g

Thai boat noodles are thin rice noodles in a dark, intensely savoury beef broth, topped with slices of beef, bean sprouts and Thai basil. The broth is spiced with star anise and cinnamon and traditionally thickened and deepened with a little pork blood, giving it its rich colour. They are served in small bowls, so people often order several, adding chilli to taste.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: beef, pork blood

Not veganbecause of: beef, pork blood

Contains porkbecause of: pork blood

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Fish ⚠ Soy

What it is made of

rice noodlesbeefbean sproutsbasilpork bloodchili pepper

Recipe

4 servings180 min

Ingredients

1 kg beef bones and 300 g beef shin
3 star anise, 1 cinnamon stick and 4 garlic cloves
1 tsp sugar and salt to taste
300 g thin dried rice sticks
200 g beef sirloin, very thinly sliced
100 ml fresh pork blood, mixed with a pinch of salt
150 g bean sprouts
A bunch of Thai basil and dried chilli flakes

Method

Put the bones, beef shin, star anise, cinnamon and garlic in a pot with about 3 litres of water. Simmer for 2 ½ hours, skimming often.
Strain the broth, slice the shin and season the broth with sugar and salt.
Soak the rice sticks in warm water for 20 minutes, then drain.
Just before serving, stir the pork blood into the hot broth over low heat until it darkens and thickens slightly — do not boil.
For each small bowl, blanch a handful of rice sticks and bean sprouts in boiling water for 30 seconds and add the sliced shin and raw sirloin.
Ladle the very hot broth over to cook the sirloin, and top with Thai basil and chilli flakes.

How to make it lighter

Small bowls are the tradition — decide on two or three in advance rather than stacking them up.
Ask for more bean sprouts and basil and fewer rice sticks to make each bowl lighter.
Skip crispy pork crackling and extra sugar at the table, which add calories quickly.

History

Boat noodles get their name from the vendors who once sold them from small boats on the canals of central Thailand, around Bangkok and Ayutthaya. The small bowls are often said to have made them easy to pass from boat to customer. Today they are sold in shops and stalls across Thailand, and the Victory Monument area of Bangkok is known for them.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →