Name: Thai Boat Noodle Soup
Yield: Serves 8
Cuisine: Thai
Ingredients: 2 stalks Chinese celery or regular celery, cut into 3″ pieces; 4 tsp. pig’s or beef blood; 2½ lb. boneless pork shoulder, trimmed and cut into 1″ pieces; 10 oz. thin, flat rice noodles, soaked in warm water for 15 minutes and drained; 4 tsp. ancho chile powder; 3 tbsp. canola oil; 2 oz. Chinese or regular spinach, stemmed and chopped; ¼ cup packed fresh cilantro leaves; 1½ cups bean sprouts; ¼ cup vinegar-pickled Thai chiles, stemmed and thinly sliced, plus ¼ cup pickling juice; 4 bay leaves; 3 cloves garlic, finely chopped; 2 star anise; 3 stalks lemongrass, trimmed and thinly sliced; 10 cups pork stock or water; 2 oz. Thai wrock sugar or ¼ cup granulated sugar; 10 sprigs fresh cilantro; 4 tsp. granulated sugar; 1 1½″ piece fresh or frozen galangal, peeled and thinly sliced; 1 tbsp. dark soy sauce; 1 stick cinnamon; ¾ cup light soy sauce; 10 oz. frozen Thai pork balls; 2 stalks Chinese or regular celery, leaves and tender stalks coarsely chopped; 2 fresh or frozen pandanus leaves; ½ lb. boneless pork shoulder, sliced into 1″ strips about ⅛″ thick; ¼ cup nam pla (Thai fish sauce); 1 tbsp. whole black peppercorns

Preparation info

Serves
8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Pandanus leaves, either fresh or frozen, lend an earthy sweetness to the stock in this richly spiced noodle soup. The addition of fresh pig’s or beef blood, available from most butchers, adds a unique silken texture and depth of flavor. The recipe is inspired by a soup Andy Ricker served at Pok Pok, his Thai restaurant in Portland.