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The Noodle 100 · make it at home

Thai boat noodles (kuay teow reua), dark and spiced

2 hr 30 min (30 min hands-on) · 6 small bowls

Sold from boats on Bangkok's canals in small bowls: a dark, spiced beef or pork broth, traditionally thickened with a little blood. This home version keeps the spice and depth without it.

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The real one

You need

• 1 kg (2 lb) beef shin or pork shoulder in chunks, 500 g (1 lb) bones
• Aromatics: 4 cloves garlic, 4 cilantro roots, 1 tsp white peppercorns pounded together; 3 star anise, 1 cinnamon stick, 2 pandan leaves knotted (optional), 3 slices galangal, 2 stalks lemongrass
• To season: 3 tbsp dark soy, 2 tbsp light soy, 2 tbsp fish sauce, 1 tbsp fermented bean curd (red, mashed, optional), 2 tbsp palm sugar
• 300 g (10 oz) thin rice noodles (sen lek), soaked
• To serve: bean sprouts, morning glory or spinach blanched, Thai basil, crushed pork rinds, fried garlic, chili vinegar, chili flakes, sugar

How to make it

1. Simmer (2 hr): Cover the meat and bones with 3 liters (3 quarts) water, bring to a simmer and skim. Add the pounded garlic paste and all the spices and aromatics and simmer 2 hours until the meat is tender.
2. Season (5 min): Strain, return the meat, and stir in the soys, fish sauce, bean curd and sugar. It should be dark, savory and a little sweet.
3. Build (2 min a bowl): Blanch a small handful of noodles and sprouts 20 seconds, put in a small bowl with a few pieces of meat and the greens, ladle over hot broth and top with basil, pork rinds and fried garlic.
4. Season at the table: Chili vinegar, chili flakes and sugar go on the table; Thais adjust every bowl. Make several small bowls each.

Tips

• Traditionally a spoon of fresh pig's or cow's blood thickens the broth; Thai grocers sell it if you want the real thing.

Chef Amazing's own home version, in our words; not any shop's recipe.