Thai Boat Noodle Soup (Kuay Teow Ruea)

300g rump steak, thinly sliced

2 tablespoons of the soy seasoning mixture

300g fatty pork mince

2 tablespoons panko breadcrumbs

1 teaspoon salt

½ teaspoon sugar

½ teaspoon ground white pepper

2 tablespoons water

200g dried rice noodles, soaked

150g bean sprouts

150g morning glory (water spinach), cut into large pieces

Fresh coriander, roughly chopped

The Broth

1kg beef or pork bones

1 litre chicken stock

1 onion, roughly chopped

8 garlic cloves, roughly chopped

30g fresh galangal, sliced

1 stalk lemongrass, lightly bruised

4 coriander roots (or thick coriander stems)

2 star anise

1 tablespoon coriander seeds

1 teaspoon white peppercorns

1 small cinnamon stick

The Seasoning

2 tablespoons fermented salted soybeans (or miso paste)

50g rock sugar, crushed

2½ tablespoons light soy sauce

2 tablespoons dark soy sauce

2 tablespoons Golden Mountain seasoning sauce (or sweet soy sauce/kecap manis)

Optional Thai Chilli Dressing (Nam Jim Jaew)

Thai chilli flakes

Fish sauce

PREPARATION

COOKING

1. Blanch the beef or pork bones in boiling water for 5 minutes, then drain and rinse.Place them into a large stockpot with the chicken stock, onion, garlic, galangal, lemongrass, coriander roots, star anise, coriander seeds, white peppercorns and cinnamon stick. Bring to a boil, then reduce to a gentle simmer and cook for 3–4 hours, skimming occasionally. Meanwhile, combine the fermented soybeans, crushed rock sugar, light soy sauce, dark soy sauce and Golden Mountain seasoning sauce into a seasoning paste. Marinate the sliced beef with 2 tablespoons of this mixture.

2. Stir the remaining soy seasoning mixture into the simmering broth.

3. Blend together the pork mince, panko breadcrumbs, salt, sugar, white pepper and water until smooth and sticky.

4. Shape into small bite-sized meatballs.

5. Strain the finished broth if desired, reserving any meat from the bones.

6. Add the pork meatballs to the broth and cook for 3–4 minutes, until they float.

7. Blanch the soaked rice noodles in the broth for about 1 minute, then divide between serving bowls.

8. Arrange the cooked meatballs, reserved braised meat (if using) and bean sprouts over the noodles.

9. Briefly blanch the morning glory until just wilted and add it to each bowl.

10. Dip the marinated beef into the simmering broth for 20–30 seconds, until just cooked, then place on top of the noodles.

11. Ladle the hot broth generously over each bowl.

12. Garnish with fresh coriander and serve with Thai chilli dressing on the side, if desired.

School of Wok Tips

 Blanching the bones first creates a cleaner, clearer broth by removing impurities.

 Slice the beef as thinly as possible so it cooks almost instantly in the hot broth.

 Blending the pork mince creates the springy texture typical of Thai street food

meatballs.

 Keep the morning glory bright green by blanching it only briefly before serving.

FAQs

Can I use pork instead of beef?

Yes. Traditional boat noodles are commonly made with either beef or pork, so both work equally well.

What can I use instead of fermented soybeans?

Miso paste or Chinese soybean paste provides a similar savoury depth if fermented salted soybeans aren't available.

Can I make the broth in advance?

Absolutely. The broth develops even more flavour after resting overnight and can be refrigerated for up to three days before reheating and assembling the noodle bowls.