Boat Noodles

🛒 Ingredients

• Thin Rice Noodles (Sen Lek) 200 g · 288 kcal
• Beef Sirloin, thinly sliced 80 g · 200 kcal
• Pork Meatballs 50 g · 140 kcal
• Pork Liver, sliced 20 g · 36 kcal
• Water Spinach 50 g · 10 kcal
• Bean Sprouts 30 g · 9 kcal
• Dark Soy Sauce 20 g · 12 kcal
• Light Soy Sauce 20 g · 12 kcal
• Fish Sauce 10 g · 5 kcal
• Palm Sugar 15 g · 57 kcal
• Congealed Pork Blood 30 g · 24 kcal
• Galangal, sliced 5 g · 0 kcal
• Lemongrass, bruised 5 g · 0 kcal
• Coriander Roots 5 g · 0 kcal
• Star Anise 1 g · 0 kcal
• Cinnamon Stick 1 g · 0 kcal
• White Peppercorns 1 g · 0 kcal
• Beef Bones 0 g · 0 kcal
• Water (for broth) 0 g · 0 kcal
• Fried Garlic 5 g · 25 kcal
• Pork Rind Crackling 10 g · 60 kcal
• Broth Liquid 300 g · 0 kcal

👨‍🍳 Instructions

1. Wash beef bones thoroughly, then blanch them in boiling water for 10-15 minutes to remove impurities. Drain and rinse the bones.
2. In a large pot, combine the blanched beef bones, water, galangal, lemongrass, coriander roots, star anise, cinnamon stick, and white peppercorns. Bring to a boil, then reduce heat and simmer for at least 2 hours, skimming off any foam.
3. Strain the broth, discarding the bones and spices. Return the clear broth to the pot and add dark soy sauce, light soy sauce, fish sauce, palm sugar, and congealed pork blood. Simmer gently to combine flavors.
4. In a separate pot of boiling water, cook the thin rice noodles according to package instructions until tender. Briefly blanch the water spinach and bean sprouts.
5. In the same boiling water, quickly cook the sliced beef, pork meatballs, and pork liver until just cooked through. Avoid overcooking to keep them tender.
6. Divide the cooked noodles, blanched vegetables, sliced beef, pork meatballs, and pork liver into serving bowls. Ladle the hot, rich boat noodle broth over the ingredients.
7. Garnish with a generous sprinkle of fried garlic and pork rind crackling. Serve immediately, with optional chili flakes, sugar, vinegar, and extra fish sauce for personal seasoning.