Authentic Thai Boat Noodles with Braised Beef Recipe – Guaydtiaao Reuua Neuua Dtoon

Dive into the rich flavors of Thailand with this mouthwatering bowl of boat noodles. Packed with tender braised beef, succulent meatballs, and aromatic spices, this soup is a true culinary adventure. Whether you’re battling winter chills or seeking comfort on a sweltering summer day, these boat noodles are the perfect choice.

Our recipe strikes a delicate balance of savory, sweet, and tangy flavors, creating a harmonious blend that will transport your taste buds straight to the bustling canals of Bangkok. The star of the show is the luscious beef broth, infused with warm spices and aromatics, which forms the backbone of this iconic Thai dish.

While traditionally served in small portions from floating boats, our recipe allows you to recreate this street food classic in the comfort of your own home. The combination of tender braised oxtail, beef neck, and springy rice noodles creates a satisfying texture that will have you coming back for more.

Ingredients

For the Beef Broth:

• 2 1/2 pounds (1.1kg) oxtail, about 3 large pieces
• 2 1/2 pounds (1.1kg) beef neck bones
• Kosher salt
• 1/2 cup (120ml) Thai light (thin) soy sauce
• 2 tablespoons (30ml) Thai dark (black) soy sauce
• 1/2 cup rock sugar (2 ounces; 60g)
• 1/4 cup brown sugar (1 3/4 ounces; 50g)
• One 3-inch cinnamon stick (10g)
• 2 teaspoons Sichuan peppercorns
• 3 star anise pods
• 1 1/2 teaspoons coriander seeds
• 1 head pickled garlic (1 1/4 ounces; 35g)
• 1 1/2 teaspoons whole white peppercorns plus 1 1/2 teaspoons ground white pepper, divided
• 6 small shallots (7 ounces; 200g), peeled
• 15 cilantro roots (1 3/4 ounces; 50g)
• 1 head garlic (1 3/4 ounces; 50g), unpeeled
• 3 pandan leaves, washed
• 1 small daikon radish (12 ounces; 340g), peeled and sliced into 1/2-inch rounds
• One 2-inch piece fresh or frozen galangal (1 1/2 ounces; 42g), cleaned and smashed
• 2 to 3 cubes red fermented bean curd (1 1/2 ounces; 40g)
• 2 tablespoons (30ml) Thai fermented soybean paste
• 1 1/2 teaspoons five-spice powder

For the Roasted Chile Vinegar:

• 30 Thai green chiles (about 2 ounces; 60g), stemmed
• 2 medium cloves garlic (10g), peeled
• One 3-inch piece galangal (10g), julienned
• 1 cup (120ml) distilled white vinegar, divided
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

For the Boat Noodle Seasoning:

• 1/4 cup granulated sugar (about 2 ounces; 60g)
• 1/4 cup (60ml) distilled white vinegar
• 1/4 cup (60ml) Thai fish sauce
• 1/4 cup (60ml) roasted chile vinegar, from above
• 4 teaspoons roasted chile powder

To Assemble and Serve:

• 1 quart (1L) beef broth, from above
• 8 Asian-style frozen beef meatballs
• 4 teaspoons (20g) garlic oil from 1 recipe Crispy Fried Garlic and Garlic Oil, plus crispy fried garlic for serving
• 4 ounces Thai thin rice noodles (vermicelli) from one 1-pound (454g) package, such as Erawan
• 1/4 cup (60g) boat noodle seasoning (from above), plus more for serving
• 1 heaping cup reserved warm oxtail and beef neck meat (8 ounces; 226g), from above
• 4 sprigs morning glory (50g), cut into 2-inch segments, then blanched just until tender in salted boiling water and immediately chilled in ice water and drained
• 2 tablespoons plus 2 teaspoons (40g) fresh pork or beef blood (optional)
• Ground Thai chile flakes, for serving
• Fish sauce, for serving
• Roasted chile vinegar, from above, for serving
• Pork cracklings (chicharrones), for serving
• Thai basil leaves, for serving
• Granulated sugar, for serving

Instructions

1. Prepare the Beef Broth: In a large stock pot, combine oxtail and beef neck bones. Cover with 2 inches of water, bring to a boil, and cook for 5 minutes. Strain bones, discard water, and wash bones under cold running water. Clean the pot.
2. Return bones to the pot with 5 quarts (4.75L) water and all the broth ingredients. Bring to a boil, then reduce heat and simmer until beef is tender and the broth is reduced by half, about 3 hours.
3. Blend 1 cup (240ml) beef broth with the fermented beancurd and fermented soybean paste. Return to stockpot, add ground white pepper and five-spice powder. Simmer for 10 minutes.
4. Remove oxtail and beef neck bones, then strain broth. Pick meat from bones, discarding excess fat. Moisten picked meat with 1/4 cup (60ml) broth and keep warm.
5. Create the Roasted Chile Vinegar: Char chiles in a skillet, then process with roasted garlic, galangal, vinegar, and salt to form a flavorful paste.
6. Mix the Boat Noodle Seasoning: Combine sugar, vinegar, fish sauce, roasted chile vinegar, and roasted chile powder in a bowl.
7. Assemble the Dish: Heat beef meatballs in broth. Cook and drain noodles, then toss with garlic oil. Divide noodles among 4 serving bowls.
8. Add boat noodle seasoning to warm broth. If using, stir in pork or beef blood, ensuring it doesn’t coagulate.
9. Divide beef, meatballs, and morning glory among bowls. Ladle seasoned broth over the noodles and meat.
10. Serve immediately with an array of condiments for a customizable dining experience.

Chef’s Tips

For an authentic touch, seek out Thai pickled garlic and cilantro roots at Southeast Asian markets. Can’t find cilantro roots? The tender stems make a great substitute.

The roasted chile vinegar can be prepared in advance and stored for up to 2 months, allowing you to enjoy boat noodles at a moment’s notice.

While fresh blood adds richness to the broth, it’s optional. Your boat noodles will still be delicious without it!

Nutritional Information