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Boat Noodles
Thai boat noodles in a dark, rich broth with pork blood, pork and bean sprouts. Cooking the pork slices briefly directly in the hot broth, rather than separately, infuses the meat with the broth's dark, savoury flavour in just moments.
Ingredients
Instructions
Season pork stock with dark soy, fish sauce and oyster sauce. Add pork blood if using — stir and simmer gently.
Cook noodles per packet. Divide among bowls.
Briefly cook pork slices in the hot broth.
Ladle broth and pork over noodles.
Top with bean sprouts, herbs, fried garlic and chilli vinegar.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
