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Thai Boat Noodle Soup (Guay Tiao Nam Tok)

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Thai Boat Noodle Soup (Guay Tiao Nam Tok)

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Ingredients

Adjust Servings:
Broth
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
Other
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
Garnish
Bean Sprouts
Cilantro
Fried Garlic
Scallions Thinly sliced

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Cuisine:

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

Ingredients

  • Broth

  • Other

  • Garnish

Directions

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Steps

1
Done

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)

2
Done

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.

3
Done

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

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Pork Broth (Stock)
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Chinese BBQ Pork (Char Sui)
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Pork Broth (Stock)
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Chinese BBQ Pork (Char Sui)

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