Kuaytiaw Reua
Beef Boat Noodle SoupBoat noodles’ namesake comes from the little river boats they are served from in the floating markets. Vendors set up complete cooking stations with burners, bowls and all the ingredients set out, while rowing up and down rivers and canals. Beef blood is the special ingredient that gives the soup a rich body. It’s available in most Asian markets in the meat department and sometimes in the freezer section.
Ingrediënten
Makes: 2 Bowls, About 3 Quarts (2.8 L) Of Broth
Broth
- 1 tsp freshly cracked black peppercorns
- 1 tsp coriander seeds
- 4 whole star anise
- 1 3-inch [8-cm] stick of cinnamon
- 1 gallon 3.8 L water
- 4 lb 1.8 kg beef bones (knuckle or marrow bones)
- 3 cloves garlic lightly smashed
- 1 small onion roughly chopped
- ½ cup 10 g packed cilantro leaves and stems
- 1 tsp kosher salt
- 1 tbsp 15 g white sugar
- 2 tbsp 30 ml Chinese thin soy sauce
- 1 tbsp 15 g msg
- 2 tbsp 30 ml fish sauce, plus more to taste
Build
- 7 oz 200 g beef (tenderloin or sirloin)
- ¼ cup 60 ml fresh beef blood
- 7 oz 200 g fresh or dry rice stick noodles
- 1 cup 125 g bean sprouts
- ½ cup 40 g Thai morning glory (ong choy), cut into 1-inch (3-cm) sections
- 6 –8 Thai or Chinese beef meatballs
- 2 tbsp 2 g store-bought fried garlic
- ¼ cup 5 g cilantro, roughly chopped (leaves and stems), for garnish
- ¼ cup 12 g thinly sliced scallions, for garnish
Instructies
- Heat a medium stock pot over medium heat and allow it to preheat for 1 to 2 minutes.
- Add the cracked black peppercorns, coriander seeds, star anise and cinnamon to the dry pot and toast the spices, stirring constantly, for about 1 minute or until fragrant.
- Pour in the water and raise the heat to high.
- Just before the water reaches a simmer, add the beef bones, garlic cloves, onion and cilantro.
- Bring the stock to a boil, then reduce the heat to a simmer.
- Stir in the salt, sugar, soy sauce, msg and fish sauce.
- Cover and cook for 1½ hours on a low simmer.
- Remove the lid, then scoop out all the solids so just the broth liquid is left in the pot.
- If making the boat noodle bowls immediately, keep the broth at a simmer over medium heat.
- If making ahead, store the broth in the fridge then warm it on the stovetop while preparing the bowls.
- While the broth is simmering, cut the beef into thin slices, ½ inch (13 mm) thick by 2½ inches (6 cm) wide, and set aside.
- Start a separate 3-quart (2. 8-L) saucepan of boiling water to poach the noodles and vegetables.
- To prepare two bowls, place 2 tablespoons (30 ml) of fresh beef blood in each serving bowl.
- In a colander or noodle basket, add half of the noodles, half of the bean sprouts and half of the morning glory.
- Submerge the colander/basket with the ingredients in the boiling water, stirring them for about 1 minute until the noodles soften but are still al dente.
- Shake out the excess water and place them into one of the serving bowls.
- Top with half of the meatballs, half of the sliced beef and 1 tablespoon (10 g) of the fried garlic on top of the noodles.
- Repeat for the second bowl.
- Bring the broth up to a full boil.
- Once it’s boiling, ladle about 2 cups (480 ml) of the broth into each bowl.
- The boiling broth will cook the blood and beef slices.
- Garnish with the chopped cilantro and scallions.
