Kuay Teow Reua (Thai Boat Noodles)

Ingredients

• 400 g thin rice noodles
• 500 g beef shin or brisket, cut into chunks
• 200 g ground pork
• 1 liter beef stock
• 3 tbsp fermented soybean paste (tao jiao)
• 2 tbsp palm sugar
• 3 tbsp fish sauce
• 1 tbsp dark soy sauce
• 1 cinnamon stick
• 2 star anise
• 3 garlic cloves, minced
• 2 cups morning glory, cut into lengths
• 2 tbsp chili flakes
• 2 tbsp white vinegar
• 1 tbsp sugar
• Fried garlic and crushed peanuts, for topping

Before you cook

• Cut the beef into chunks.
• Mince the garlic.
• Mix the chili flakes, vinegar, and sugar together in a small bowl to use as a table condiment.

Steps

1. Place the beef in a large pot with the beef stock, cinnamon stick, and star anise.
2. Bring to a boil, then reduce to a simmer and cook for 1 hour until the beef is tender.
3. Lift out the beef, let it cool slightly, then slice it thinly.
4. Strain the broth and return it to the pot, discarding the spices.
5. Stir the fermented soybean paste, palm sugar, fish sauce, and dark soy sauce into the broth.
6. Heat a little oil in a small pan and stir-fry the ground pork with the garlic for 4 minutes until cooked through, then stir it into the broth.
7. Bring the seasoned broth back to a simmer.
8. Blanch the rice noodles in boiling water for 1 minute, then drain and divide between bowls.
9. Blanch the morning glory in the broth for 30 seconds, then lift it out and divide it over the noodles.
10. Ladle the hot broth, pork, and sliced beef over the noodles.
11. Top with fried garlic and crushed peanuts, and serve with the chili-vinegar condiment on the side.