Kuay Teaw Reua (Thai Boat Noodles)

🛒 Ingredients

• Cooked Rice Vermicelli 150 g · 210 kcal
• Sliced Pork 40 g · 60 kcal
• Sliced Beef 40 g · 65 kcal
• Pork Meatballs 30 g · 60 kcal
• Pork Liver 20 g · 30 kcal
• Coagulated Pig's Blood 30 g · 40 kcal
• Fermented Bean Curd Paste 10 g · 10 kcal
• Dark Soy Sauce 15 g · 15 kcal
• Light Soy Sauce 15 g · 10 kcal
• Fish Sauce 15 g · 10 kcal
• Palm Sugar 10 g · 40 kcal
• Bean Sprouts 30 g · 10 kcal
• Morning Glory (Water Spinach) 30 g · 5 kcal
• Crispy Pork Rinds 10 g · 50 kcal
• Fried Garlic 5 g · 20 kcal
• Cilantro and Spring Onion (garnish) 5 g · 1 kcal
• Spice Mix (Galangal, Lemongrass, Kaffir Lime Leaves, etc.) 5 g · 10 kcal
• Water (for broth base) 100 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the broth base by simmering pork/beef bones with the spice mix (galangal, lemongrass, kaffir lime leaves, garlic, coriander roots) for at least 1-2 hours to extract maximum flavor. Strain the broth and keep it hot.
2. In a pot, combine the prepared broth with dark soy sauce, light soy sauce, fish sauce, palm sugar, fermented bean curd paste, and the coagulated pig's blood (if using). Bring to a gentle simmer, stirring until well combined and heated through.
3. Blanch the rice vermicelli, sliced pork, sliced beef, pork meatballs, pork liver, bean sprouts, and morning glory separately in boiling water until cooked.
4. To assemble, place the cooked noodles and blanched ingredients (pork, beef, meatballs, liver, bean sprouts, morning glory) into a serving bowl.
5. Ladle the hot, flavorful broth over the noodles and toppings. Garnish generously with crispy pork rinds, fried garlic, fresh cilantro, and spring onion.
6. Serve immediately with a side of traditional condiments like chili flakes, pickled chilies in vinegar, and extra fish sauce for personal taste adjustment.