Boat noodles
Kuay teow reua, once sold from boats on the canals of Ayutthaya: small bowls of rice noodles in a dark, spiced beef or pork broth, with herbs and pork crackling.
Ingredients
- 300 g thin rice noodles
- 500 g stewing beef and 200 g thinly sliced beef
- 2 l water
- 3 tablespoons of dark soy sauce and 2 of fish sauce
- 1 cinnamon stick, 2 star anise and 1 piece of ginger
- 2 garlic cloves
- Bean sprouts, Thai basil and spring onion
- Dried chilli and pork crackling (optional)
How to make it at home
- Simmer the stewing beef gently in the water with the cinnamon, star anise, ginger and garlic for two hours.
- Add the soy and fish sauces and adjust the salt.
- Soak the noodles in hot water and blanch them for a few seconds in the boiling broth.
- Blanch the bean sprouts and the thin slices of beef too.
- Serve the noodles in small bowls with the meat, broth, herbs and chilli to taste.
The trick: They’re served in small portions so you can order several: in Ayutthaya people stack up the bowls.