Thai Boat Noodle Soup

Thursday, May 13, 2010

This is one of my all time favorite noodle soup. There is something about this soup that makes it so flavorful and tasty. It has a tangy and spicy taste to it with full of herbs in a dark soup with beef tendon and shank that is stew to perfection.
I can only recall a handful of Thai restaurant that can make this noodle taste good and authentic, but the best ever is in a little tiny hole in a wall Thai restaurant in Hollywood.
I often miss this noodle and once in awhile I would make it so that my craving is curbed.



6 Pieces of beef shank
4 Pieces of beef tendon
1 Lb of beef tripe
2 Cloves of garlic lightly pounded
2 Stalk of lemon grass lightly pounded
3 Kaffier lime leaves
1 Bunch cilantro pound
3 Star anise
2 Tbsp chicken broth powdered
1 Tbsp of beef broth powdered
2 Tbsp of boat noodle soup paste
3 Tbsp of fish sauce or to taste
2 Tbsp of dark soy sauce or to desire color
1 Tsp of kosher salt
6 Thai dried chilies
1 Tsp of dried chilies flake
1 Tbsp of black pepper
4 Dash of white pepper
2 Inches of ginger lightly pounded
1 Whole onion

Noodle and Topping:

1 to 2 Package Pad Thai noodle dried or fresh
Morning glory or water crest
Bean sprout
White pepper
Wedges of lime
Thai chili flakes
Beef ball (optional)


1. In a big 8 quarts pot or bigger place the beef shank and tendon and fill water up to ¾ full. Bring to boil and remove the water clean out the scum. Refill the water, add the salt and bring to boil again.
2. In a skillet grill the onion and ginger to a charcoal. Place in the soup.
3. Add all the soup’s ingredients and bring to boil. Then lower the heat to medium and cook for another 2 to 3 hours until the tendon is slightly tender. Don’t over cook the tendon or it won’t taste as good.
4. About 30 minutes before it done, add the beef tripe to soak in the flavor and color.
5. When it done, remove from the heat and let it cool. After it cool, place it in the refrigerator overnight. It more flavorful this way.
6. The next morning remove from the refrigerator and remove the fat before reheating.
7. Serve hot over noodle and desire topping. The spicier the better!


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