Sawaddee ka welcome to hot Thai kitchen it's incredibly hot today it almost feels like
I'm sitting on the street in Thailand which is perfect for our kitchen because guess what we
are making street food that's right boat noodles so many of you have requested it and it's one of
the most popular street foods in Thailand and today's today you're going to be able to make
it at home soba noodles in Thai is called guay tiew reua which is literally boat noodles I talked
about the background of boat noodles in my top five noodle soup video that I made while when I
was in Thailand a couple years ago so if you're interested in knowing more about this dish you
can check that out I'll put the link at the end of the video or in the description and without
further ado though let's get started making our broth so what I've got here is some pork bones
okay this is like the most important part of this whole dish is the pork bones you can also use veal
bones or beef bones okay so I've got two pounds of pork bones here I've got pork neck bones and
what I'm going to do is I'm going to add three liters of water cold water and you just want to
cover the bones entirely I mean if three liters doesn't cover the bones and you can always add
a little bit more we're going to bring it to a boil well to a simmer check out my new stove now
I don't have to move the camera to like film stuff so that's awesome so we're going to let
this go until it comes to a simmer and then we're going to let it go for 45 minutes and then it will
come and check back on it so while the stock is simmering away let's talk about all the aromatics
of the seasoning that's going to make the broth boat noodle broth first of all we've got some
onions some garlic which you're going to crush some cilantro roots and yes if you cannot find
cilantro roots you can use cilantro stems instead or you can just leave it out altogether that's
okay and I've got the tops of a lemongrass now I'm using the top half here because I don't want this
to taste lemongrass see I just want a little bit of flavor of lemongrass to brighten everything up
I don't want it to taste like film yum noodles so the top half of a lemongrass is weaker in flavor
which is why we usually cook with the bottom half if you want the flavor to come through
so the tops are great for things like this now if you've seen my stock tutorial you might think wow
that looks an awful lot like your basic stock exactly because what we're making is the basic
stock plus all the other stuff that will make it a boat noodles so if you already have pork
stock or beef stock sitting in your fridge you can start with that skip all this skip all the
simmering and just go in and add all the other stuff see it's a easy a quick way to make boat
noodles if you already have stock in the freezer so after that we've got some pandan leaf now henan
leaves is normally used for desserts so some of you might be a little confused but yes it
is also an ingredient that's used in both noodles and it's just going to add a little bit of floral
quality that's going to be very subtle and very good and you've got some galangal it's looking
a little bit Brown because it was previously frozen and then spices I have cinnamon star nice
toasted coriander seeds and some white peppercorns cinnamon and sarnies I'm only using one piece each
and that's not a lot but what you don't want is for the soup to taste like mmm cinnamon II that's
not what you're going for bone Udo's is all about a little bit of everything a little bit of subtle
flavors that combine together and when you eat it it should be like oh that's really good I have no
idea what's in it but that's really good so none of these ingredients should stand out on its own
so that's why we're only using one so seasoning I've got soy sauce golden mountain sauce okay
both do or fermented soy bean paste now this might look a little different this looks like
peanut butter I know and it's basically thought yeah which I mashed in my mortar and pestle you
can just put it in a blender with a little bit of the liquid from the stock basically we want to get
rid of those whole soybeans that are normally in buteo black soy sauce add some nice color a
little bit of sweetness now if you're wondering about what are all these sauce sauces I have a
tutorial that goes through all these sauces you can refer to that and vinegar using white vinegar
today and both noodles it's mostly salty but it's got a little bit of acidity that really brightens
it up and I think that's why it's so addictive if it's like a salty acid salty acid just can't
get enough each okay so those are that and then our sweet I'm using rock sugar you don't have
to use rock sugar but it's traditional so that's what I'm using today so that's all our seasoning
so in our broth is at its prime we're going to go and add all this stuff so it has been about
45 minutes and the whole reason why we waited 45 minutes is so that we can skim off all this yucky
stuff that is floated to the top and if I had put all the vegetables in earlier this will be very
hard to do because then all the vegetables are floating and getting in my way there we go okay
so now that we are pretty much scum free get rid of a little bit more fat here and you can always
do it again if you find more okay now we're going to go in with all the aromatics and seasoning and
spices that we talked about so in goes pandan leaves and all the stuff that we talked about
mmm smells good already all our spices put that in and now give this a good stir yep now it's
starting to look like boat noodles huh so we are going to let this simmer for an hour give it
give all the herbs and spices plenty of time it's going to reduce a little bit more and then after
that one hour we're going to come back and give it a taste and do a final seasoning adjustment
and finally it's time for us to go through the sort of the big chunky components of the soup
now if you're looking at this and going oh my god this is like a million ingredients don't
be discouraged it's not as bad as it looks it just takes a little time it's a lot of
things to gather but really all you're doing is throwing everything in the pot and letting
it go so it's a lot easier than it seems trust me okay so what we're going to talk about first
oh my god there's so many things I have no idea where to start let's talk about vegetables okay
vegetables we've got here some bean sprouts and I've got two some spinach now normally we use
Morning Glory or water spinach but I couldn't find any here so I'm just using baby spinach
you can use any sort of leafy greens you can use bok choy if you want it's not a big deal so I've
got two proteins here I've got beef balls and I got marinated pork normally in Thailand they'll
have both but if you just want meat balls and skip the pork and just want pork and skip the
meatballs it's completely up to you okay and the pork is just marinated in a simple marinade I'll
include the marinade in the written recipe on the website and then these you can get them these they
have chicken pork beef even fish fish would be a little odd in this but if you want you can just
buy it Asian grocery store sometimes a frozen sometimes they're in the refrigerated section
depending on the store so you might want to check in both areas right garlic okay now fried garlic
we're gonna sprinkle this on top and it's really gonna add like a nice garlicky boost to our soup
it's basically chopped garlic slowly fried in oil and this is the oil that it was fried and so
this is like really good super garlicky oil I'm keeping them separate so that my garlic remains
crispy but if you're using all of it right away you don't have to separate them so got that you