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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Blanch pork neck in boiling water for 3 minutes, then rinse thoroughly under cold water
2. Heat oil in a pot and fry dried chilies until fragrant for 30 seconds
3. Add fermented bean paste, tamarind paste, garlic, ginger, galangal, and lemongrass, stir-fry for 1 minute
4. Pour in chicken stock and add blanched pork and pork bone, bring to boil
5. Reduce heat and simmer for 30 minutes until pork is tender
6. Add fish sauce, palm sugar, and stir until dissolved
7. Blanch fresh rice noodles in separate boiling water for 2 minutes, drain well
8. Blanch Chinese broccoli for 1 minute in boiling water, drain
9. Divide noodles between two bowls, top with pork, Chinese broccoli, and bean sprouts
10. Ladle hot broth over noodles, garnish with Thai basil, cilantro, crispy fried shallots, and fresh red chilies

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