Dark & Stormy Boat Noodles
A deeply complex, almost black broth simmered for hours with star anise, cinnamon, and dried chilies, ladled over thin rice noodles with tender braised beef and crunchy morning glory. Originally served from canal boats in Bangkok, this intensely flavored soup packs more umami per spoonful than almost any other noodle dish in the Thai repertoire.
Ingredients
- 1 lb beef chuck, cut into 1-inch cubes
- 8 oz thin rice noodles (sen lek)
- 6 cups beef stock
- 3 tablespoons dark soy sauce
+ 13 more ingredients
Instructions
In a large pot, bring the beef stock to a boil. Add the beef chuck, star anise, cinnamon sticks, dried chilies, garlic, and cilantro roots. Reduce heat to a low simmer.
Skim any foam that rises to the surface during the first 10 minutes. Cover and simmer gently for 60-75 minutes until the beef is fork-tender.
Remove the beef and shred or slice it into small pieces. Strain the broth through a fine mesh sieve, discarding the aromatics. Return the broth to the pot.
Season the broth with dark soy sauce, soy sauce, Thai black soy sauce, fermented bean curd (if using), and sugar. The broth should be nearly black, deeply savory, and aromatic. Simmer for 5 more minutes.
Cook the rice noodles according to package directions, drain, and divide among serving bowls.
Blanch the morning glory and bean sprouts in boiling water for 30 seconds. Drain and add to the bowls.
Arrange the shredded beef over the noodles. Ladle the hot broth generously over everything.
Garnish with fried garlic, crushed pork rinds, and fresh cilantro. Serve immediately with the traditional four-condiment set: chili flakes, sugar, fish sauce, and white vinegar.
Nutrition Estimate
Per serving • Estimated by Blinner AI