THAI BOAT NOODLE RECIPE | EATING SHOW | QT

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can provide umami flavor while being lower in sodium.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more budget-friendly.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds offer a nut-free option, while cashews are often cheaper.

Clean the pork neck bones and sanitize the sink.

Add 8 quarts of water to a pot and bring it to a boil.

Add 3 lbs of pork neck bones and let it simmer for 3 to 5 hours.

Add 1 tbsp coriander seeds, 4 bay leaves, 4 star anise, 1 ginger, 1 garlic, 1 onion, 3 strips pandan leaves, and 1 cinnamon stick to the pot.

Add a clump of rock sugar to the broth.

In a separate bowl, mix 2 lbs of ground pork with 1 whole diced garlic, 2 tbsp fish sauce, 1 tbsp sugar, 2 tbsp Chinese cooking wine (optional), baking powder, and tapioca starch. Let it sit in the fridge for 1 hour.

Roll the pork mixture into 3 oz balls.

Boil water and add the pork balls, cooking them for 10 minutes.

Strain the broth after simmering and reserve the liquid.

Add 2-3 cubes of fermented bean curd to the broth and dissolve it.

Stir in 2 tbsp white vinegar, 1 tbsp salt, 1/2 cup dark soy sauce, and 1 tbsp light soy sauce to the broth, tasting it for seasoning.

Add the pork meatballs to the broth and let it simmer.

Prepare the noodles, ensuring they don’t overcook.

In a bowl, layer the cooked noodles, pork neck bones, and meatballs.

Top with cilantro, green onion, fried garlic, bean sprouts, and chicharrón.

Serve with pickled green chili on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens