Boat noodles

Components of Boat Noodles

• Broth (recipe below)
• 7 oz. (200 g) rice noodles, dry, small size
• 12 pork or beef balls (optional)
• Marinated pork (recipe below)
• 2 cups spinach, water spinach, or other vegetable of your choice
• 2 cups bean sprouts
• 1/2 cup beef or pork blood, thawed (1-2 Tbsp per person), or substitute coconut milk
• Fried garlic & garlic oil
• 1/2 cup cilantro or green onions, chopped
• Thai basil or holy basil (optional)
• Crispy pork rind (optional)
• Chili flakes (to taste, optional)
• Chili vinegar (optional but recommended, recipe below)

Broth

• 3 L water
• 2 lb pork or beef/veal bones
• Top half of 1 stalk of lemongrass
• 1 medium onion, rough chopped
• 2-3 cilantro roots, crushed, or 6-8 stems
• 5 cloves garlic, crushed
• 10 pc galangal
• 1 pandan leaf
• 1 cinnamon stick
• 1 star anise
• 1 tsp toasted coriander seeds
• 1/4 tsp white pepper, ground
• 3 Tbsp soy sauce
• 2 Tbsp Golden Mountain Sauce
• 1.5 Tbsp black soy sauce
• 2 Tbsp Tao jiew or fermented soy bean paste, mashed (can substitute 1.5 Tbsp miso paste)
• 2 Tbsp white vinegar
• 20 g rock sugar or granulated sugar
• 1-2 tsp of salt, to taste

Marinated Pork

• 200 g pork loin, thinly sliced into bite-sized pieces
• 1 Tbsp vegetable oil
• 1 Tbsp soy sauce
• 1/2 tsp sugar

Chili Vinegar

• 2 spur chilies, or any other medium-spicy chili such as jalapeno, serrano, or fresno (add Thai chilies or habaneros for extra spice)
• 2 cloves garlic
• White vinegar, 1/4-1/2 cup as needed

Source: https://hot-thai-kitchen.com/boat-noodles/