Thai Boat Noodles泰式小舟麵
Thai boat noodles is a beloved Bangkok street food originating from boats on canals, featuring thin rice noodles in a rich, aromatic broth infused with tamarind, fermented bean paste, and spices. This version adapts the classic into a Cantonese-style soup with pork, tender noodles, and traditional Thai aromatics.
01Ingredients
- 300g pork neck or shoulder
- 1 whole pork knuckle bone
- 6 pieces dried chilies
- 3tbsp tamarind paste
- 2tbsp fermented bean paste
- 2tbsp fish sauce
- 1tbsp palm sugar
- 3 slices galangal
- 2 stalks lemongrass
- 4 cloves garlic
- 1 inch ginger
- 1.5l chicken stock
- 200g fresh rice noodles
- 100g Chinese broccoli
- 50g bean sprouts
- 2 sprigs Thai basil
- 1 sprig cilantro
- 30g crispy fried shallots
- 1tbsp vegetable oil
- 2 whole red chilies
Nutrition (per serving)520kcal
- Protein28.5g
- Carbs52g
- Fat19.5g
Fiber 3.5 gSodium 1380 mg
02Steps
- Blanch pork neck in boiling water for 3 minutes, then rinse thoroughly under cold water
- Heat oil in a pot and fry dried chilies until fragrant for 30 seconds
- Add fermented bean paste, tamarind paste, garlic, ginger, galangal, and lemongrass, stir-fry for 1 minute
- Pour in chicken stock and add blanched pork and pork bone, bring to boil
- Reduce heat and simmer for 30 minutes until pork is tender
- Add fish sauce, palm sugar, and stir until dissolved
- Blanch fresh rice noodles in separate boiling water for 2 minutes, drain well
- Blanch Chinese broccoli for 1 minute in boiling water, drain
- Divide noodles between two bowls, top with pork, Chinese broccoli, and bean sprouts
- Ladle hot broth over noodles, garnish with Thai basil, cilantro, crispy fried shallots, and fresh red chilies
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