Bangkok-Style Boat Noodles with Pork and Crispy Garlic曼谷船麵 配豬肉及脆蒜
Bangkok-style boat noodles are a beloved Thai street food featuring delicate rice noodles in a rich, dark pork and seafood broth infused with spices and aromatics. This version emphasizes tender pork, crispy fried garlic, fresh herbs, and a balance of savory, slightly sweet, and umami flavors characteristic of Thailand's bustling night markets.
01Ingredients
- 200g Pork shoulder, thinly sliced
- 100g Pork liver, thinly sliced
- 50g Pork blood cake, diced
- 1.5l Pork bone stock
- 100g Dried shrimp, soaked
- 1tbsp Shrimp paste
- 3tbsp Fish sauce
- 1tbsp Dark soy sauce
- 0.5tbsp Palm sugar
- 200g Dried rice noodles
- 8 clove Garlic, sliced thin
- 100ml Vegetable oil for frying
- 2 piece Quail eggs
- 30g Thai basil leaves
- 20g Fresh cilantro
- 50g Bean sprouts
- 50g Long beans, cut into 2cm pieces
- 1tsp Kasundi or red chili paste
- 2 piece Dried chilies
- 1tsp White pepper powder
Nutrition (per serving)1245kcal
- Protein58.2g
- Carbs89.5g
- Fat62.3g
Fiber 4.8 gSodium 2840 mg
02Steps
- Heat oil in a wok and fry sliced garlic over medium-low heat until golden and crispy, then remove and drain on paper towels.
- Bring pork bone stock to a boil in a pot. Add shrimp paste and stir until dissolved.
- Add dried shrimp to the stock and simmer for 5 minutes to extract flavor.
- Season with fish sauce, dark soy sauce, palm sugar, and white pepper. Taste and adjust seasoning.
- Boil rice noodles in a separate pot of water according to package instructions, then drain well.
- Bring broth to a rolling boil. Quickly add pork shoulder slices and cook for 2 minutes until just cooked through.
- Add pork liver and pork blood cake, and cook for 1-2 minutes until they firm up.
- Boil quail eggs separately for 6 minutes, then cool in ice water and peel.
- Divide cooked rice noodles between two bowls. Pour the hot broth with meat into each bowl.
- Top with crispy fried garlic, halved quail egg, fresh Thai basil, cilantro, bean sprouts, long beans, dried chilies, and a touch of red chili paste.
- Serve immediately while the broth is steaming hot. Adjust seasoning with fish sauce or chili paste to taste.
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