{"id":4626,"date":"2023-09-24T14:42:00","date_gmt":"2023-09-24T14:42:00","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=4626"},"modified":"2023-09-24T14:43:32","modified_gmt":"2023-09-24T14:43:32","slug":"thai-boat-noodles","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/09\/24\/thai-boat-noodles\/14\/42\/4626\/00\/appdev2098\/thai-food-recipes-2\/noodles\/","title":{"rendered":"Thai Boat Noodles"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<h5 class=\"wp-block-heading\">COMPONENTS OF BOAT NOODLES<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Broth (recipe below)<\/li>\n\n\n\n<li>7 oz. (200 g) rice noodles, dry, small size<\/li>\n\n\n\n<li>12&nbsp;pork or beef balls (optional)<\/li>\n\n\n\n<li>Marinated pork (recipe below)<\/li>\n\n\n\n<li>2 cups&nbsp;spinach, water spinach, or other vegetable of your choice<\/li>\n\n\n\n<li>2 cups&nbsp;bean sprouts<\/li>\n\n\n\n<li>\u00bd cup&nbsp;beef or pork blood, thawed (1-2&nbsp;tablespoon per person), or substitute coconut milk<\/li>\n\n\n\n<li>Fried garlic &amp; garlic oil<\/li>\n\n\n\n<li>\u00bd cup&nbsp;cilantro or green onions, chopped<\/li>\n\n\n\n<li>Thai basil or holy basil (optional)<\/li>\n\n\n\n<li>Crispy pork rind (optional)<\/li>\n\n\n\n<li>Chili flakes (to taste, optional)<\/li>\n\n\n\n<li>Chili vinegar (optional but recommended, recipe below)<\/li>\n<\/ul>\n\n\n\n<h5 class=\"wp-block-heading\">BROTH<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3&nbsp;L water<\/li>\n\n\n\n<li>2&nbsp;lb pork or beef\/veal bones<\/li>\n\n\n\n<li>top half of 1 stalk of lemongrass<\/li>\n\n\n\n<li>1&nbsp;medium onion, rough chopped<\/li>\n\n\n\n<li>2-3&nbsp;cilantro roots, crushed or&nbsp;6-8&nbsp;stems<\/li>\n\n\n\n<li>5&nbsp;cloves garlic, crushed<\/li>\n\n\n\n<li>10&nbsp;pc galangal<\/li>\n\n\n\n<li>1&nbsp;pandan leaf<\/li>\n\n\n\n<li>1&nbsp;cinnamon stick<\/li>\n\n\n\n<li>1&nbsp;star anise<\/li>\n\n\n\n<li>1 tsp&nbsp;toasted coriander seeds<\/li>\n\n\n\n<li>\u00bc tsp&nbsp;white pepper, ground<\/li>\n\n\n\n<li>3 Tbsp&nbsp;soy sauce<\/li>\n\n\n\n<li>2 Tbsp&nbsp;Golden Mountain Sauce<\/li>\n\n\n\n<li>1.5 Tbsp&nbsp;black soy sauce<\/li>\n\n\n\n<li>2 Tbsp&nbsp;Tao jiew or fermented soy bean paste, mashed (can substitute&nbsp;1.5 Tbsp&nbsp;miso paste)<\/li>\n\n\n\n<li>2 Tbsp&nbsp;white vinegar<\/li>\n\n\n\n<li>20 g. rock sugar or granulated sugar<\/li>\n\n\n\n<li>1-2&nbsp;teaspoon of salt, to taste<\/li>\n<\/ul>\n\n\n\n<h5 class=\"wp-block-heading\">MARINATED PORK<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200g&nbsp;pork loin, thinly sliced into bite-sized pieces<\/li>\n\n\n\n<li>1 Tbsp&nbsp;vegetable oil<\/li>\n\n\n\n<li>1 Tbsp&nbsp;soy sauce<\/li>\n\n\n\n<li>\u00bd tsp&nbsp;sugar<\/li>\n<\/ul>\n\n\n\n<h5 class=\"wp-block-heading\">CHILI VINEGAR<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2&nbsp;spur chilies, or any other kind of medium-spicy chilies such as jalapenos, serranos, or fresno. For extra spicy vinegar, you can add Thai chilies or use habaneros.<\/li>\n\n\n\n<li>2&nbsp;cloves garlic<\/li>\n\n\n\n<li>White vinegar, \u00bc-\u00bd cup as needed<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions<\/h3>\n\n\n\n<p><strong>For the Marinated&nbsp;Pork:&nbsp;<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Combine all ingredients and refrigerate for 2 hours or until ready to use.<\/li>\n<\/ol>\n\n\n\n<p><strong>For the Broth:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Add&nbsp;<strong>pork bone<\/strong>s and&nbsp;<strong>water<\/strong>&nbsp;to a large stock pot, making sure the bones are completely submerged. Bring to a simmer &nbsp;and let simmer for 45 minutes.<\/li>\n\n\n\n<li>After 45 minutes, skim off the scum that has floated to the top.<\/li>\n\n\n\n<li>Add&nbsp;<strong>all remaining broth ingredients except salt<\/strong>, and simmer for 1 more hour. While the broth is simmering, make the chili vinegar and soak the noodles (instructions below).<\/li>\n\n\n\n<li>When the broth is done, taste and adjust seasoning with salt as needed. If it&#8217;s too salty, add more water to dilute. Remember to season the broth strongly as it will be diluted by the noodles and the vegetables.<\/li>\n\n\n\n<li>Strain&nbsp;the broth, and it is now ready to&nbsp;use. You can make the broth in advance and store in the fridge for several days. Tip: If there is a lot of meat on the bones, you can pick it off and enjoy it with your soup!<\/li>\n<\/ol>\n\n\n\n<p><strong>For the Chili Vinegar:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Broil the&nbsp;<strong>chilies<\/strong>&nbsp;and the&nbsp;<strong>garlic<\/strong>&nbsp;cloves in the oven until the chilies are charred and the garlic cloves are browned. You can also grill them or pan sear them.<\/li>\n\n\n\n<li>Roughly chop the chilies and transfer to a small blender, along with the garlic, and cover with just enough<strong>&nbsp;white vinegar<\/strong>&nbsp;to easily blend.<\/li>\n\n\n\n<li>Blend until&nbsp;there are no more big chunks, adding more vinegar if it seems too thick. If you don&#8217;t have a blender, you can also pound the chilies and garlic in a mortar and pestle into a paste, then stir in vinegar.<\/li>\n<\/ol>\n\n\n\n<p><strong>For the Noodles:&nbsp;<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Soak the&nbsp;<strong>noodles<\/strong>&nbsp;in cold water just until they are soft and pliable, 10-15 minutes for small size rice noodles (&#8220;sen lek&#8221;), 5 minutes for thin rice&nbsp;noodles (&#8220;sen mee&#8221;).<\/li>\n\n\n\n<li>Drain the noodles once they are soft and keep in the fridge, wrapped, until ready to use. If you let drained noodles sit uncovered they will dry out; if this happens, just soak them again briefly to rehydrate.<\/li>\n<\/ol>\n\n\n\n<p><strong>To Assemble:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Bring a large pot of&nbsp;<strong>water<\/strong>&nbsp;to a full boil; this is for blanching noodles.<\/li>\n\n\n\n<li>While the blanching water is coming to a boil, bring the&nbsp;<strong>broth<\/strong>&nbsp;(about 1 cup per person) to a simmer in a covered pot and keep hot and covered until ready to use. Do not let the broth boil uncovered as you do not want it to reduce further<\/li>\n\n\n\n<li>Put 1 portion of&nbsp;<strong>noodles,<\/strong>&nbsp;<strong>bean sprouts<\/strong>, and&nbsp;<strong>spinach<\/strong>&nbsp;into a noodle strainer or sieve and blanch in the boiling water for 5 seconds. Drain and transfer to a serving bowl. (Note: I recommend blanching 1 portion at a time as it is difficult to separate noodles after they&#8217;re blanched.)<\/li>\n\n\n\n<li>Add a little&nbsp;<strong>garlic oil<\/strong>&nbsp;to the noodles and toss to prevent them from sticking together. Repeat with the remaining portions.<\/li>\n\n\n\n<li>Add the&nbsp;<strong>meatballs<\/strong>&nbsp;to the broth and bring&nbsp;to a boil, then add the&nbsp;<strong>marinated pork<\/strong>&nbsp;and stir to cook.<\/li>\n\n\n\n<li>Once the pork is cooked, stir in the&nbsp;<strong>blood<\/strong>&nbsp;(About 1 tablespoon per cup of broth), making sure you stir while adding to prevent big clumps.<\/li>\n\n\n\n<li>Pour the broth over the noodles.<\/li>\n\n\n\n<li>Top the soup&nbsp;with crispy&nbsp;<strong>fried garlic<\/strong>&nbsp;and&nbsp;<strong>cilantro.<\/strong>&nbsp;Serve with&nbsp;<strong>chili vinegar, Thai basil, crispy pork rind (optional), and chili flakes.<\/strong><\/li>\n\n\n\n<li>Enjoy!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients COMPONENTS OF BOAT NOODLES BROTH MARINATED PORK CHILI VINEGAR Instructions For the Marinated&nbsp;Pork:&nbsp; For the Broth: For the Chili Vinegar: For the Noodles:&nbsp; To Assemble:<\/p>\n","protected":false},"author":1,"featured_media":4627,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[174],"tags":[],"class_list":["post-4626","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noodles"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/09\/Thai-Boat-Noodles.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/4626","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=4626"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/4626\/revisions"}],"predecessor-version":[{"id":4628,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/4626\/revisions\/4628"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/4627"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=4626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=4626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=4626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}