Kuay tiew reua (Thai "boat" noodle soup)

Once sold from boats on Bangkok's canals, hence the name: a dark, spiced beef soup served in small bowls, with thin rice noodles, meatballs and basil. Originally thickened with blood, the home version is made without it.

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Method

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1. Bring the meat to the boil with the water, star anise, cinnamon, coriander stems, garlic and galangal, skim off the foam, then simmer over low heat for 1.5 hours, until the meat is tender. ⏱ Timer: 1.5 h
2. Remove the meat, and slice thinly. Strain the broth, and season with the dark and light soy sauce, fish sauce and palm sugar: it should be deep, dark in colour, spiced and slightly sweet.
3. If using meatballs, cook them in the broth for 5 minutes. ⏱ Timer: 5 min
4. Soak or boil the rice noodles according to the packet, then dip them in small batches, together with the bean sprouts and water spinach, in a strainer into the hot broth for a few seconds.
5. Divide the noodles and vegetables into small bowls, top with the meat slices and meatballs, and pour over hot broth.
6. Serve sprinkled with basil and fried garlic; at the table everyone seasons their own with chilli powder, sugar, pickled chilli and fish sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Serve in small bowls; in Thailand people eat several bowlfuls at once.
• The broth can be made ahead and frozen.

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