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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Heat oil in a wok and fry sliced garlic over medium-low heat until golden and crispy, then remove and drain on paper towels.
2. Bring pork bone stock to a boil in a pot. Add shrimp paste and stir until dissolved.
3. Add dried shrimp to the stock and simmer for 5 minutes to extract flavor.
4. Season with fish sauce, dark soy sauce, palm sugar, and white pepper. Taste and adjust seasoning.
5. Boil rice noodles in a separate pot of water according to package instructions, then drain well.
6. Bring broth to a rolling boil. Quickly add pork shoulder slices and cook for 2 minutes until just cooked through.
7. Add pork liver and pork blood cake, and cook for 1-2 minutes until they firm up.
8. Boil quail eggs separately for 6 minutes, then cool in ice water and peel.
9. Divide cooked rice noodles between two bowls. Pour the hot broth with meat into each bowl.
10. 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.
11. Serve immediately while the broth is steaming hot. Adjust seasoning with fish sauce or chili paste to taste.

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