My simplified adapted version of boat noodles is here. There are lots of things I could have changed here. I’ve loved this dish for so long and each time I learn something new about the dish each time I make it. I’ve been hesitant to share his recipe as I’m still very much novice in making this. Ive seen so many versions of broth from lemongrass, pandan leaves, and of course the drops of pigs blood that thickens the broth and adds a whole next level of umami. With this version, I chose to generously sauté the beef chunks with the pounded cilantro and garlic mixture to add a layer of lusciousness to this broth.

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Beef Boat Noodles - Kuay Teow Reua -ก๋วยเตี๋ยวเรือ (Simplified)

Serves 6-9

Broth

• 3lbs of Shank meat or chuck, lots of connective tissue is key, cut into 3inch thick chunks

• 1pack 8oz pack beef balls with tendon

• 12 stems cilantro (save the leaves for garnish)

• 6 cloves garlic, crushed

• 1 tsp white peppercorns

• 5oz of galangal, cut into thick disks

• 2 cinnamon stick

• 4 star anise

• 1 tsp toasted coriander seeds

• 3 tbsp thin/light, Healthy Boy soy sauce

• 2 tbsp black/sweet, Healthy Boy soy sauce

• 3 tbsp tao jiew or fermented soy bean past

• 1 tbsp sugar, to taste

• 1-2 tsp of salt, to taste

• 4-Quarts water

• 2 tbsp oil

To assemble bowl

• 12oz rice noodles, soaked until pliable and blanched to serve

• 6 scallions, finely sliced

• cilantro leaves, coarsely chopped

• garlic oil

• lean beef, sirloin works great, frozen and sliced thinly sliced

Condiments

• Smashed chillies with vinegar (smash 6 thai chillies, 2 garlic cloves, add 1/2cup of vin)

• Fish Sauce

• Sugar

• Dried chilli flakes

Herb accoutrements

• morning glory

• bean sprouts

• thai basil

• limes

Instructions

Pound garlic, cilantro stems, and white peppercorn together. On medium high heat with 2tbsp of oil, sauté pounded garlic mixture with beef until beef is golden brown on all sides. Top with 4 quarts of water, add dry spices, and bring to a medium boil for 3-4 hours maintaining water level. Strain out solids.  Return broth back to pot bring to a boil, drop in beef balls and cook until floating. Chop stewed beef into bit sized chunks, set aside for topping bowls. 

Serve with thinly sliced raw beef, chopped stewed beef, and beef balls and freshly blanched small rice noodles - “sen lek”.  Note, rice noodles must be soaked in cool water before blanching to ensure even cooking. Pour hot broth over bowl and raw beep. Top with garlic oil, scallions, and cilantro.  

To eat, serve with vegetables and herbs. Let the hot broth wilt the vegetables. Condiment sauces (aka klueng proong) are smashed chillies in garlic, fish sauce, dried chili flakes, and sugar.