INGREDIENTS

For the Broth part 1:

4 quarts water or enough to cover bones

2 lb pork bones, preferably neck bones*

For the Spice Bag:

6 inches cinnamon stick

1 pc star anise

1 teaspoon coriander seeds

10 slices galangal, or 5 slices dried galangal

3 cilantro roots or 6 cilantro stems, crushed until bruised

For the Broth part 2:

3 inches daikon, peeled and cut into chunks

½ medium onion, cut into chunks

5 cloves garlic, smashed until broken

½ teaspoon white pepper, ground

3 tablespoons soy sauce

2 tablespoons Golden Mountain Sauce

2 Tablespoons Tao jiew (Thai fermented soy bean paste), or sub miso or doenjang

2 tablespoons white vinegar

1 ½ tablespoons black soy sauce, or dark soy sauce 

1 tablespoon fish sauce

25 g rock sugar, or 2 Tablespoons granulated sugar 

Salt, as needed

⅓ cup liquid pork or beef blood, or more if you like it thicker (substitute with coconut milk)

For the Noodle Bowl:

½ lb Asian style meatballs, pork or beef

1 lb dried rice noodles, size small (1.5 mm)

2 cups water spinach or spinach, cut in 2-inch pieces

2 cups bean sprouts

Garlic oil

Optional Condiments for Serving:

Cilantro leaves

Green onion, chopped

Thai basil

Chili vinegar

Fried garlic 

Roasted chili flakes

Note for chili vinegar:

For a quick way to make chili vinegar, mix 1 part sambal oelek with 2 parts white vinegar.

INSTRUCTIONS

For the spice bag:

Crush the cinnamon sticks in a mortar and pestle until broken, then add them to a dry skillet or pot. 

Add star anise and coriander seeds. Toast over medium-high heat, stirring or shaking constantly until the coriander seeds are slightly charred and start to pop. Remove from heat. Combine the spices with galangal and cilantro roots or stems, then tie them in a cheesecloth bag. Add to the soup.

For the Broth:

Add pork bones and water to a large stock pot, making sure the bones are completely submerged. Simmer for 30 minutes, skimming off the scum.

Next, add the spice bag, daikon, onion, garlic, and white pepper, along with all the other seasonings: soy sauce, Golden Mountain Sauce, tao jiew, vinegar, black soy sauce, fish sauce, and sugar. 

Simmer gently for 1 hr 15 mins. If the bones become exposed, top it up with just enough water to keep everything submerged.

While the broth is simmering, soak the noodles in room temperature water for 25-30 mins for noodles about 1.5mm wide. The noodles should be completely pliable and no longer holding their original shape. Drain and set aside. 

When the broth is done, taste and adjust the seasoning with more salt or sugar if needed. You want to season the broth strongly as it will be diluted once noodles and veggies are added, so aim for it to be a tiny bit too salty. (If it is much too salty, it means that it has reduced too far, so add more water to dilute.)

Remove the spice bag and discard. Use a wire skimmer to remove the daikon, garlic, and onion. (If you want, you can eat the daikon with the noodles.) Remove the pork bones from the broth, then use a fork or tongs to remove any meat from them. Reserve meat for the noodle bowl.

Add the blood: Bring the broth back to a simmer, then gradually add the blood while stirring so the blood does not clump. (If you do not have blood, substitute with an equal amount of full-fat coconut milk.) You'll notice the broth thicken up instantly.

Add the meatballs, then keep covered on low heat until ready to serve.

For the water to cook the noodles:

While the broth is simmering, bring a large pot of water to a boil. This recipe uses noodle strainers to cook the noodles, bean sprouts, and spinach, so make sure you have enough water in the pot so the noodles and vegetables are submerged without going over the top of the strainer. 

When you are ready to cook the noodles, fill each strainer with equal portions. Place in the boiling water according to the package directions. Remove, shake to drain, and place in two large soup bowls. Drizzle garlic oil over the top and combine. 

Next, add the bean sprouts and spinach into the strainers and dunk them into the boiling water for about 10-15 seconds. Remove, drain, and place on top of the noodles.

To Assemble:

Stir the broth (the blood will have settled), and ladle it over the noodles along with a few meatballs. 

Top the dish with the meat from the bones, cilantro, green onions, Thai basil, chili vinegar, fried garlic, and roasted chili flakes.

Serve and enjoy!

Note: If you’d like to read the original recipe or to make your own Asian meatballs, visit the Hot Thai Kitchen website.

For Thai Boat Noodles and Asian Meatballs (which will be linked in the main recipe): https://hot-thai-kitchen.com/boat-noodles/#recipe