Guay Tiew: Authentic Thai Boat Noodles

Authentic Guay Tiew Recipe — Flavorful and Easy

The Origins of Guay Tiew in Bangkok

In the heart of Bangkok, amidst the bustling streets and vibrant markets, there’s a culinary gem that captures the essence of Thai street food—Authentic Thai Boat Noodles. This legendary dish, known locally as Guay Tiew Ruea, has a history as rich as its complex flavors.

Legend has it that boat noodles originated from the floating markets where vendors would sell their flavorful creations directly from small boats along the canals. These hearty noodle soups were beloved for their robust broth, which was traditionally simmered for hours with pork bones, spices like cinnamon and star anise, and aromatic herbs like galangal and cilantro roots.

I first encountered this aromatic delight during a visit to Thailand, where I found myself drawn to a small, unassuming noodle stall tucked away in an alley. The air was thick with the scent of simmering broth, and locals crowded around communal tables, eagerly savoring each spoonful of noodles and broth.

How to Make Guay Tiew At Home

To recreate this authentic experience at home, start with a base of rich pork bone broth infused with a medley of spices and herbs. This broth, simmered to perfection over several hours, forms the soul of the dish, offering layers of savory depth that pair harmoniously with tender rice noodles, marinated pork slices, and succulent meatballs.

Assembling a bowl of boat noodles is an art form—a careful balance of flavors and textures. Fresh water spinach and bean sprouts add crunch and freshness, while optional condiments like chili vinegar, Thai basil, and crispy pork rind offer customizable touches to suit every palate.

Whether enjoyed on a bustling street corner in Bangkok or recreated in your own kitchen, Authentic Thai Boat Noodles promise to transport you to the lively streets of Thailand with each comforting spoonful. It’s a dish that celebrates tradition, flavor, and the communal spirit of sharing good food—an experience that stays with you long after the last slurp of noodles.

Chef’s Notes – Guay Tiew

• Use fresh galangal, pandan leaf (if available), and cilantro roots for authentic Thai flavors in the broth.
• Skim any foam that rises to the surface during the initial boiling of the broth to achieve a clear and clean-tasting soup.
• Taste and adjust seasoning (salt, soy sauce, sugar) gradually throughout cooking to achieve a balanced and flavorful broth.
• Offer a variety of optional condiments like chili vinegar, Thai basil, fried garlic, and crispy pork rind for diners to customize their bowls.
• Add other vegetables like bok choy or mushrooms during assembly for added texture and nutrition.
• Enjoy this with a classic Pad Thai on the side

Guay Tiew: Authentic Thai Boat Noodles

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Dive into the rich, aromatic world of Thai street food with this Authentic Thai Boat Noodles recipe! Bursting with herbs and spices, this noodle soup is a must-try for any food lover. The broth is a flavor powerhouse that can be made ahead and even frozen for future cravings. Perfect for a cozy dinner or an impressive meal for guests, this dish will transport your taste buds straight to the bustling streets of Thailand!

Course: Main CourseCuisine: ThaiDifficulty: Medium

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Servings

4

servings

Prep time

45

minutes

Cooking time

2

hours 

30

minutes

Calories

450

kcal

Total time

3

hours 

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Broth Base

• 3.2 quarts water

• 2 pounds pork neck bones

• 6 inches cinnamon stick

• 1 piece star anise

• 1 teaspoon coriander seeds

• 10 slices fresh galangal

• 3 cilantro roots or 6 stems (bruised)

• 3 inches daikon radish (peeled and chunked)

• 1/2 medium onion (chunked)

• 5 cloves garlic (smashed)

• 1/2 teaspoon ground white pepper

• 1 pandan leaf (optional)

• 3 tablespoons soy sauce

• 2 tablespoons Golden Mountain Sauce

• 2 tablespoons fermented soy bean paste (or miso/doenjang)

• 2 tablespoons white vinegar

• 1.5 tablespoons dark soy sauce

• 1 tablespoon fish sauce

• 2 tablespoons granulated sugar (or rock sugar)

• Marinated Pork

• 8 ounces pork shoulder (sliced thin)

• 1 tablespoon soy sauce

• 1/2 teaspoon sugar

• Noodle Bowl

• 1 pound dried small rice noodles (1.5 mm)

• 8 ounces Asian-style meatballs (pork or beef)

• 2 cups water spinach or regular spinach (cut into 2-inch pieces)

• 2 cups bean sprouts

• 6 sprigs cilantro (chopped)

• 1 stalk green onion (chopped)

• Optional Condiments

• Chili vinegar (highly recommended)

• 3 sprigs Thai basil (optional)

• Fried garlic & garlic oil (optional)

• Crispy pork rind (optional)

• Roasted chili flakes to taste (optional)

Directions

• Broth Preparation – In a large pot, combine water and pork neck bones. Bring to a boil and skim off any foam that rises to the surface. Add cinnamon stick, star anise, coriander seeds, galangal slices, bruised cilantro roots or stems, daikon chunks, onion chunks, smashed garlic cloves, ground white pepper, and pandan leaf if using. Simmer for about 2 hours to extract flavors.
• Seasoning the Broth – After simmering the broth for about 2 hours, add soy sauce, Golden Mountain Sauce, fermented soy bean paste (or miso/doenjang), white vinegar, dark soy sauce, fish sauce, and granulated sugar. Adjust salt to taste. Continue to simmer for another 30 minutes.
• Marinating Pork – While the broth is simmering, marinate the sliced pork shoulder with soy sauce and sugar. Let it sit for at least 15 minutes.
• Cooking Noodles – Cook the dried rice noodles according to package instructions until al dente. Drain and set aside.
• Assembling the Bowl – In each serving bowl, place a portion of cooked rice noodles. Add a few slices of marinated pork and some meatballs. Top with water spinach pieces and bean sprouts.
• Finishing Touches – Ladle the hot broth over the noodles and toppings in each bowl. Garnish with chopped cilantro and green onions.

Equipment

• noodle strainer or metal sieve
• Chef’s Knife
• Cutting Board
• stainless steel cookware set

Nutrition Facts

• Calories: 450kcal
• Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 50mg
• Sodium: 1200mg
• Potassium: 600mg
• Carbohydrates: 60g
• Fiber: 3g
• Sugar: 8g
• Protein: 25g
• Vitamin A: 500IU
• Vitamin C: 15mg
• Calcium: 80mg
• Iron: 3mg

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