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Marion's Thai boat noodle soup
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
125 minutes
Authentic Bangkok boat noodle soup, a rich and flavorful dish with a unique history.
Ingredients:
  • 1 cinnamon stick
  • 6 garlic cloves, coarsely chopped
  • 6 fresh coriander roots, cleaned, coarsely chopped
  • 1 tsp whole black peppercorns
  • 18.40 gm vegetable oil
  • 400g beef chuck steak or gravy steak, cut into 4cm pieces
  • 2L (8 cups) chicken style liquid stock
  • 2 lemongrass stems, bruised, cut into 4cm strips
  • 3 star anise
  • 21.00 gm dark soy sauce
  • 60ml (1/4 cup) light soy sauce
  • 150g dried rice vermicelli or egg noodles
  • 200g (about 2) buk choy, finely sliced
  • 125.00 ml fresh Thai basil leaves
  • 62.50 ml fresh coriander, coarsely chopped
  • 1 long fresh red chilli, finely chopped
  • 80g bean sprouts
  • Chilli powder, to taste
  • 100g pork fillet, thinly sliced
  • 21.00 gm light soy sauce
  • 60ml (1/4 cup) vegetable oil
  • 5 garlic cloves, coarsely chopped
Instructions:
  • Crush the garlic, coriander, and peppercorns in a mortar and pestle until a coarse paste forms.
  • In a large saucepan, heat oil over high heat. Sear the beef for 2 minutes until browned. Stir in the garlic mixture and cook for 1 minute. Add stock, lemongrass, star anise, cinnamon, and soy sauces. Reduce heat to low and simmer gently for 1 1⁄2 hours, skimming occasionally. Use a slotted spoon to remove beef. Strain the broth, discard solids, and return beef to the broth. Let it sit.
  • Combine the pork and soy sauce in a bowl, cover, and refrigerate for marinating.
  • To make the garlic oil, heat oil and garlic in a saucepan over medium heat until garlic begins to turn golden, about 2-3 minutes. Transfer to a heatproof bowl and set aside.
  • Boil the noodles in a big saucepan for 2 minutes or until tender. Drain, rinse with cold water, and chop with scissors. Serve in individual bowls.
  • In serving bowls, arrange baby bok choy. Coarsely chop beef into small pieces and place in bowls. Bring stock to a high heat until simmering. Add marinated pork and simmer for 1 minute until cooked. Divide pork evenly among bowls. Top with broth, basil, coriander, chili, and bean sprouts. Serve with garlic oil and chili powder on the side.

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