• Home
  • Meat
  • Thai Boat Noodle Soup (Guay Tiao Nam Tok)

Thai Boat Noodle Soup (Guay Tiao Nam Tok)

0 0
Thai Boat Noodle Soup (Guay Tiao Nam Tok)

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
10 cups Pork Stock
2 teaspoons Whole Black Peppercorns
Size of thumb Ginger Sliced into 3 pieces and smashed
2 Star Anise
1 Cinnamon Stick
1 large piece Rock Sugar
4 Thai Bay Leaves Substitute with Indonesian Bay Leaves
4 Kaffir Lime Leaves
1 tablespoon Coriander Seeds
1 tablespoon Minced Lemongrass
1 stalk Scallion Halved and smashed
2 tablespoons Fish Sauce
2 teaspoons Palm Sugar
2 tablespoons Light Soy Sauce
2 tablespoons Thai Chili Vinegar
3 tablespoons Pork Blood
1/2 pound boneless Pork Shoulder Thinly sliced
1/2 pound Pork Balls
1 pound Chinese Broccoli Sliced into 1-inch pieces
1 pound Dried Flat Rice Noodles
Bean Sprouts
Fried Garlic
Scallions Thinly sliced

Bookmark this recipe

You need to login or register to bookmark/favorite this content.


Thai boat noodle soup flavored with pork blood and palm sugar. Served with sliced pork, pork meatballs, Chinese broccoli and bean sprouts.

  • 1 hour 10 min
  • Serves 4
  • Easy


  • Broth

  • Other

  • Garnish





Place all ingredients for broth EXCEPT pork blood into a large stock pot and bring to a boil over high heat. Then lower heat to medium low and cook for 1 hour, covered. Right before you turn off the heat, add the pork blood and cook for 3 minutes, stirring frequently until it is dissolved. Strain broth into a large bowl and discard all aromatics.

Broth ingredients:
- Pork stock (see recipe for healthier and simple homemade broth)
- Black peppercorns
- Ginger
- Star anise
- Cinnamon stick
- Rock sugar
- Thai bay leaves
- Kaffir lime leaves
- Coriander seeds
- Lemongrass
- Scallion
- Fish sauce
- Palm sugar
- Light soy sauce
- Thai chili vinegar
- Pork blood (at very end)


In a large pot over high heat, boil sliced pork shoulder, pork meatballs, flat rice noodles and Chinese broccoli until pork is cooked through, about 5 minutes. Add bean sprouts and cook for additional 30 seconds, then turn off heat.


Divide pork shoulder, pork meatballs, rice noodles, Chinese broccoli and bean sprouts into serving bowls. Pour broth from Step 1 into bowls. Garnish with cilantro, fried garlic, and scallions. Enjoy hot!

Rebecca Chan

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Pork Broth (Stock)
Chinese BBQ Pork (Char Sui)
Pork Broth (Stock)
Chinese BBQ Pork (Char Sui)

Add Your Comment