Guay teow reua – “boat noodles” – were once sold by floating vendors on the canals of central Thailand, hence the small, intense portions.
The deep, dark, spiced broth is traditionally enriched with a little blood; with beef, rice noodles and morning glory it makes a powerfully savoury noodle soup.
Servings4
Time90 min
LevelAdvanced
Ingredients
Beef & beef bones★800 g
Rice noodles★400 g
Cinnamon, star anise, coriander seed★spices
Soy sauce & fish sauce★2 tbsp each
Palm sugar & tamarind1 tbsp each
Water spinach & bean sprouts1 handful
Chilli flakes & corianderto serve
★ = available authentic in the Asia Boutique
Preparation
1
Simmer bones and spices into a dark, aromatic broth.
2
Season with soy, fish sauce, palm sugar and tamarind.
3
Slice the beef thin and let it cook through in the broth.
4
Blanch rice noodles and water spinach briefly, place in bowls.
5
Add broth and beef, serve with chilli and coriander.
Make it original
Star anise, fish sauce and palm sugar for boat noodles are in the Asia Boutique.
