Kuay Tiew Ruea (Boat Noodles) 🛶

Método

1. 1

   Blanch the bones, rinse, then cover with 2 L water; bring to a bare simmer. Add star anise, cinnamon and coriander roots; skim constantly and simmer 60–90 minutes until the broth turns dark and glossy.

2. 2

   Season the broth with garlic, soy, oyster sauce and salt (add blood curd now if using). The real test: a sip should feel almost too concentrated — the noodles dilute it.

3. 3

   Dip rice noodles in a sieve in boiling water for 30 seconds; shake dry and pack into bowls.

4. 4

   Lay raw thin slices on top and scald them with a ladle of roaring broth, then fill; the slices finish cooking in the bowl.

5. 5

   Serve with a handful of bean sprouts, basil, lime and a spoon of chili vinegar on the side. Bangkok style: drink the broth before you touch the noodles.