Boat Noodle Recipe (Kuay Tiaw Reua)

INGREDIENTS

*All pork ingredients can be substituted with beef

Stock:

  • 4-5 litres water
  • 2kg pork bones
  • 200g daikon (cut into chunks)
  • 10 coriander roots
  • 1 bulb garlic
  • 50g blue ginger
  • 2 pandan leaves
  • 2 stalk lemon grass
  • ½ cup light soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp vinegar
  • 50g rock sugar

Herb bag:

  • 1 tbsp black peppercorn
  • 3 sticks cinnamon (about 5cm length)
  • 1 tbsp coriander seeds
  • 2 bay leaves
  • 10 cloves
  • 2 star anise 
  • 300g thin, flat rice noodles
  • 200g pork balls
  • 200g sliced pork (marinated in ½ tbsp sugar, 1 tbsp oil, 1 tbsp light soy sauce)
  • 100g sliced pork liver (optional)
  • 200g kang kong / water convolvulus
  • 2 cup bean sprouts
  • ½ cup coriander leaves
  • ¼ cup fish sauce
  • ¼ cup pig’s blood
  • Fried garlic and garlic oil
  • Fried pork skin (optional)
  • 6 bird’s eye chilli pickled in 100 ml vinegar

Equipment

  • Stock pot (7-8 litres)
  • 2 x soup pot
  • Stove x 2 (one for stock. One for noodle)
  • Noodle net
  • Chop sticks
  • Metal ladle
  • Herb Bag
  • Knife and chopping board
  • Spoons
  • Bowls and small dish
  • Boat noodle bowls

Steps

  1. Boil 3-4 litres water, add 2kg pork bones to pot. Make sure meat and bone are covered by water add more if needed.
  2. Bring to boil and let it simmer for 1 hour and remove surface impurities
  3. Add the remaining ingredients and herb bag and let it simmer for another 2 hours.
  4. Add marinated sliced pork (4 to 5 slices),
  5. Add ½ tbp sugar, 1 tbsp oil and 1 tbsp light soy sauce. Mix well and let it marinate.
  6. Heat 2 cup porks both in a small pot.
  7. Add pork balls (4 to 5 pieces), slice pork (few slices) and 2 tbsp pork liver to broth, once they are cook stir in 2 tbsp pig’s blood. Bring to boil.
  8. Blanch 75g rice noodles, with some ½ cup bean sprouts and a handful of water convolvulus for 10-15 seconds drain and transfer to serving bowl.
  9. Add 1 tsp fish sauce and 1 tsp garlic oil to serving bowl.
  10. Drain and add noodle to bowl.
  11. Add pork broth and toppings to noodles.
  12. Add garnish with coriander leaves, fried garlic and chili vinegar (6 bird’s eye chili pickled in 100 ml vinegar)

Interested in getting the ingredients for this recipe?

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