Type Noodle Place of origin Thailand | Region or state Thailand | |
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Alternative names Boat noodles soup, kuaitiao ruea Main ingredients dark soy sauce, pickled bean curd, nam tok, salt, garlic, fried garlic, radish, cinnamon, beansprout, parsley, morning glory, paprika Similar Kuy teav, Noodle, Nam tok, Yong Tau Foo, Rat na | ||
Boat noodles recipe part 1 hot thai kitchen
Boat noodles or kuaitiao ruea (Thai: ก๋วยเตี๋ยวเรือ, [kǔa̯j.tǐa̯w rɯ̄a̯]) is a Thai style noodle dish, which has a strong flavor. It contains both pork and beef, as well as dark soy sauce, pickled bean curd and some other spices, and is normally served with meatballs and pig’s liver. The soup also contains nam tok (Thai: น้ำตก), which is cow or pigs blood mixed with salt, to season the soup. The color of the soup is similar to beef noodles soup (Thai: ก๋วยเตี๋ยวเนื้อ). It is commonly served in a small bowl.
Contents
- Boat noodles recipe part 1 hot thai kitchen
- How to make kuai tiao ruea boat noodles wokwithus s1e2
- History
- References
The other ingredients of boat noodles are garlic, fried garlic, radish, cinnamon, bean sprouts, parsley, morning glory and some paprika. Type of the noodles for boat noodle are several, thin rice noodles, egg noodles, sen yai (Thai: เส้นใหญ่) and sen lek. (Thai: เส้นเล็ก)
Boat noodles are commonly served with pork crackling and basil or sweet basil.
How to make kuai tiao ruea boat noodles wokwithus s1e2
History
Boat noodles have been served since the period of Plaek Phibunsongkhram in 1942, and were original served from boats that traversed Bangkok's canals.
In the past, a merchant who sold boat noodles would have been the only person working on a small boat, and would have had to do everything by himself from paddle a boat, scald the noodles, season the soup, serve the dish, handle money and wash the dishes. If the bowl was too big, it would be difficult to hand over to the customer on the land and might be easily spilled. This is the reason why the boat noodle’s bowl is small, for the convenience and safety of the merchant.
Nowadays the dish is also served in riverside restaurants, but the dish's historical identity is maintained by it still being served in a small bowl, and often with a boat moored in front of the canteen.
