A rich and aromatic noodle soup bursting with deep umami flavors, Boat Noodles with Braised Beef delivers a bold, spicy, and savory experience with tender oxtail, velvety broth, and fiery condiments in every spoonful. This deeply satisfying bowl is layered with textures and fragrances—from the bracing scent of toasted chiles to the mellow richness of beef slow-simmered with Thai spices and herbs. It’s a comforting collision of depth, heat, and heritage.
Ingredient Breakdown
This recipe leans on the intricate chemistry of beef bones, fermented elements, and whole spices to create a broth that hums with character. The base is built from oxtail and beef neck bones—both prized for their connective tissue and marrow, which slowly break down into gelatin, enriching the soup’s body. These cuts are boiled, cleansed, and re-simmered with a complex bouquet of flavorings.
Galangal, with its citrusy zing, adds sharpness. The pickled garlic provides a mellow sourness that undercuts the richness of the beef. Pandan leaves, cinnamon, Sichuan peppercorns, and star anise create a warm, almost floral base, while fermented soybean paste and fermented bean curd lend funky, savory notes. Cilantro roots and daikon radish round out the broth’s base with earthy depth.
The roasted chile vinegar, a firecracker condiment, balances acidity with heat using charred green chiles, garlic, galangal, and white vinegar. When emulsified, it becomes a dynamic counterpoint to the savory broth.
For the boat noodle seasoning, sweetness from sugar, sourness from vinegar, and saltiness from fish sauce are married with the fiery vinegar and roasted chile powder. It’s this mix that fine-tunes the final bowl, offering diners a way to adjust every spoonful to their preference.
The finishing elements—meatballs, fresh herbs, noodles, and pork cracklings—give the soup structure and crunch, turning it from a simple soup into a multidimensional meal.
Step-by-Step Preparation Guide
Start by blanching the oxtail and beef neck bones to eliminate impurities. A quick boil followed by a thorough rinse removes blood, scum, and any loose marrow. This essential step ensures a clean and clear broth.
Once cleaned, the bones go back into a fresh pot of water with all the aromatics and seasonings: soy sauces, sugar, cinnamon, peppercorns, galangal, and more. The broth simmers low and slow for three hours, reducing by half and drawing out every nuance from the beef and spices.
In a separate step, a portion of this broth is blended with fermented bean curd and soybean paste until smooth, then returned to the pot with ground white pepper and five-spice powder. This enriches the broth further, giving it a velvety mouthfeel and a bold, deep finish.
Meanwhile, the roasted chile vinegar is created by blistering green chiles in a dry pan, followed by browning garlic and galangal. These are blended into a pungent paste with vinegar, then finished with salt and more vinegar for sharpness and punch.
The seasoning mix is a simple yet powerful blend of sugar, fish sauce, vinegar, chile vinegar, and chile powder. It adds balance and complexity to the broth right before serving.
To assemble, noodles are cooked separately and tossed with garlic oil for a savory coating. Meatballs are simmered in broth, and the blood—if using—is stirred in gently to avoid coagulation. Each bowl receives noodles, meat, morning glory, and meatballs, then is drenched in hot, seasoned broth. The finishing garnishes are generous and varied, allowing each bite to be customized with crunchy, spicy, salty, or herbal notes.
Recipe Tips & Frequently Asked Questions
Best noodle types to use and how to avoid clumping:
Thin rice vermicelli works best. To prevent clumping, rinse cooked noodles in cold water and toss with garlic oil before serving.
How to achieve a clear, flavorful broth without cloudiness:
Always blanch bones before simmering. Skim foam regularly and avoid boiling too vigorously.
Choosing the right meatballs or homemade alternatives:
Look for Thai-style beef meatballs with a bouncy texture. Homemade options with ground beef and fish sauce also work beautifully.
Controlling heat and acidity in the seasoning and vinegar:
Add roasted chile vinegar a little at a time. Taste and adjust with sugar or fish sauce to balance the sharpness.
Storing excess broth for future bowls:
Let broth cool completely, store in airtight containers, and refrigerate for up to 5 days or freeze for up to 2 months.
Can I make the broth in an Instant Pot or pressure cooker?
Yes. Pressure cooking cuts simmering time to about 45 minutes to 1 hour.
How long does the broth keep in the fridge or freezer?
Up to 5 days refrigerated and up to 2 months in the freezer.
Can I skip the blood and still get authentic results?
Yes, the dish remains rich and flavorful without it. The blood adds depth and color but is entirely optional.
Is there a substitute for fermented bean curd or soybean paste?
Miso paste can work in a pinch, though it will slightly alter the flavor profile.
Can I make this dish less spicy but still flavorful?
Absolutely—reduce chile powder and vinegar, and increase sweetness slightly to balance.
What to Serve With This Recipe
Pair your bowl with crisp spring rolls or Thai fried tofu for added texture. On the side, steamed jasmine or sticky rice offers a neutral base for soaking up excess broth and condiments.
A refreshing green papaya salad brings brightness and crunch that cuts through the stew-like richness of the noodles. For drinks, Thai iced tea or a lemongrass-infused cooler complements the heat and spices perfectly.
Creative Variations
For a different flavor profile, swap oxtail with short ribs or brisket—both become luxuriously tender with long simmering. Pork lovers can replace beef bones with pork neck bones and even stir in slices of pork liver for added richness.
To make it vegetarian, use a robust mushroom broth, omit the meat and blood, and substitute tofu or plant-based meatballs.
You can regionalize the heat by using sambal oelek or local chili oil blends. A dash of tamarind concentrate or lime juice brings in a tangy twist for more brightness.
This dish is a true labor of love—a bold, aromatic, and satisfying meal with deep roots in traditional Thai street food. Each bowl is a balance of rich broth, springy noodles, tender meat, and lively condiments that capture the essence of comfort and flavor. Whether you’re feeding a crowd or savoring a bowl solo, Boat Noodles with Braised Beef offer an unforgettable culinary journey that begins with a simmer and ends with a satisfied sigh.
Ingredients
For the Beef Broth:
1 (2-inch) piece fresh or frozen galangal (1 1/2 ounces; 42 g), cleaned and smashed
1 head pickled garlic (1 1/4 ounces; 35 g)
1/2 cup (120 ml) Thai light (thin) soy sauce
3 pandan leaves, washed
1 1/2 teaspoons five-spice powder
2 to 3 cubes red fermented bean curd (1 1/2 ounces; 40 g)
6 small shallots (7 ounces; 200 g), peeled
1/4 cup brown sugar (1 3/4 ounces; 50 g)
2 tablespoons (30 ml) Thai fermented soybean paste
2 1/2 pounds (1.1 kg) beef neck bones
2 1/2 pounds (1.1 kg) oxtail, about 3 large pieces
Kosher salt
1/2 cup rock sugar (2 ounces; 60 g)
2 tablespoons (30 ml) Thai dark (black) soy sauce
15 cilantro roots (1 3/4 ounces; 50 g)
2 teaspoons Sichuan peppercorns
3 star anise pods
1 head garlic (1 3/4 ounces; 50 g), unpeeled
1 1/2 teaspoons whole white peppercorns plus 1 1/2 teaspoons ground white pepper, divided
1 (3-inch) cinnamon stick (10 g)
1 small daikon radish (12 ounces; 340 g), peeled and sliced into 1/2-inch rounds
For the Roasted Chile Vinegar:
1 (3-inch) piece galangal (10 g), julienned
30 Thai green chiles (about 2 ounces; 60 g), stemmed
1/2 teaspoon Diamond Crystal kosher salt
1 cup (120 ml) distilled white vinegar, divided
2 medium cloves garlic (10 g), peeled
For the Boat Noodle Seasoning:
1/4 cup granulated sugar (about 2 ounces; 60 g)
1/4 cup (60 ml) Thai fish sauce
4 teaspoons roasted chile powder
1/4 cup (60 ml) roasted chile vinegar (from above)
1/4 cup (60 ml) distilled white vinegar
To Assemble and Serve:
1/4 cup (60 g) boat noodle seasoning (from above), plus more for serving
8 Asian-style frozen beef meatballs
4 sprigs morning glory (50 g), cut into 2-inch segments, blanched and shocked in ice water
1 heaping cup reserved warm oxtail and beef neck meat (8 ounces; 226 g), from above
1 quart (1 L) beef broth, from above
4 teaspoons (20 g) garlic oil from 1 recipe Crispy Fried Garlic and Garlic Oil, plus crispy fried garlic for serving
4 ounces Thai thin rice noodles (vermicelli)
2 tablespoons plus 2 teaspoons (40 g) fresh pork or beef blood (optional)
Fish sauce, for serving
Roasted chile vinegar, from above, for serving
Thai basil leaves, for serving
Granulated sugar, for serving
Ground Thai chile flakes, for serving
Instructions
Beef Broth Preparation:
Place the oxtail and beef neck bones into a large stock pot and cover with about 2 inches of water. Bring to a vigorous boil over medium-high heat and let it roll for 5 minutes. Drain and discard the water, then rinse the bones thoroughly under cold water, making sure to remove any scum, loose marrow, or coagulated blood. Clean the pot as well.
Return the washed bones to the pot and add 5 quarts (4.75 L) of fresh water. Season lightly with kosher salt. Add light and dark Thai soy sauces, both sugars, and the rest of the aromatics: cinnamon stick, Sichuan peppercorns, star anise, coriander seeds, pickled garlic, white peppercorns (whole), shallots, cilantro roots, unpeeled garlic, pandan leaves, daikon slices, and smashed galangal. Bring the mixture to a strong boil, then reduce the heat to a low simmer. Cook gently for about 3 hours, or until the meat is fork-tender and the broth is deeply infused and reduced by half.
Once the broth has developed full flavor, blend 1 cup (240 ml) of it with the fermented beancurd and fermented soybean paste using an immersion or countertop blender. Return this mixture to the main broth and stir in the ground white pepper and five-spice powder. Allow to simmer for another 10 minutes to meld the flavors.
Remove the oxtail and neck bones using tongs and place them in a large heatproof bowl to cool. Strain the broth through a fine-mesh sieve into another large bowl; you should be left with about 2 quarts (2 L) of concentrated broth. This will be more than needed for four bowls, so reserve the rest for future use. When the meat is cool, pick it from the bones, discarding fat and gristle. Moisten the meat with 1/4 cup (60 ml) of the broth and keep warm.
Roasted Chile Vinegar Preparation:
In a medium dry skillet, toast the green chiles over medium heat, turning them until blistered and slightly charred, about 5 minutes. Set aside in a food processor. Add garlic cloves to the pan and toast until golden and aromatic. Follow with galangal, stirring constantly until it begins to dry out.
Transfer everything into the food processor, add 1/2 cup (118 ml) of vinegar, and pulse into a smooth paste. Transfer to a bowl and whisk in the remaining 1/2 cup (118 ml) vinegar and salt. Set aside to cool.
Boat Noodle Seasoning Preparation:
Whisk together sugar, white vinegar, fish sauce, roasted chile vinegar, and roasted chile powder in a medium bowl until well combined and balanced in sweetness, acidity, and heat.
Assembly and Serving:
Bring 2 cups (475 ml) of beef broth to a boil in a small saucepan. Add the frozen beef meatballs, then reduce the heat and simmer gently, covered, for about 5 minutes or until warmed through. Keep warm.
Meanwhile, cook the rice noodles in a separate pot of boiling water according to package directions. Drain thoroughly, then transfer to a medium bowl containing the garlic oil and toss until evenly coated. Divide the noodles between four serving bowls.
In a second heatproof bowl, place 1/4 cup (60 g) of the prepared boat noodle seasoning. If using pork or beef blood, return the broth to a gentle simmer and stir it in carefully, ensuring it doesn’t coagulate by keeping the heat low. Pour this broth into the seasoning bowl, stir well, and adjust the seasoning as needed.
Divide the warm beef meatballs, reserved shredded meat, and blanched morning glory evenly among the bowls of noodles. Pour the hot seasoned broth over each bowl.
Serve with an assortment of garnishes: crispy fried garlic, extra boat noodle seasoning, ground Thai chile flakes, fish sauce, roasted chile vinegar, pork cracklings, fresh Thai basil, and a sprinkle of sugar to taste. Serve immediately while hot and aromatic.
Boat Noodles With Braised Beef Recipe
Ingredients
For the Beef Broth:
- 1 2-inch piece fresh or frozen galangal (1 1/2 ounces; 42 g), cleaned and smashed
- 1 head pickled garlic 1 1/4 ounces; 35 g
- 1/2 cup 120 ml Thai light (thin) soy sauce
- 3 pandan leaves washed
- 1 1/2 teaspoons five-spice powder
- 2 to 3 cubes red fermented bean curd 1 1/2 ounces; 40 g
- 6 small shallots 7 ounces; 200 g, peeled
- 1/4 cup brown sugar 1 3/4 ounces; 50 g
- 2 tablespoons 30 ml Thai fermented soybean paste
- 2 1/2 pounds 1.1 kg beef neck bones
- 2 1/2 pounds 1.1 kg oxtail, about 3 large pieces
- Kosher salt
- 1/2 cup rock sugar 2 ounces; 60 g
- 2 tablespoons 30 ml Thai dark (black) soy sauce
- 15 cilantro roots 1 3/4 ounces; 50 g
- 2 teaspoons Sichuan peppercorns
- 3 star anise pods
- 1 head garlic 1 3/4 ounces; 50 g, unpeeled
- 1 1/2 teaspoons whole white peppercorns plus 1 1/2 teaspoons ground white pepper divided
- 1 3-inch cinnamon stick (10 g)
- 1 small daikon radish 12 ounces; 340 g, peeled and sliced into 1/2-inch rounds
For the Roasted Chile Vinegar:
- 1 3-inch piece galangal (10 g), julienned
- 30 Thai green chiles about 2 ounces; 60 g, stemmed
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 cup 120 ml distilled white vinegar, divided
- 2 medium cloves garlic 10 g, peeled
For the Boat Noodle Seasoning:
- 1/4 cup granulated sugar about 2 ounces; 60 g
- 1/4 cup 60 ml Thai fish sauce
- 4 teaspoons roasted chile powder
- 1/4 cup 60 ml roasted chile vinegar (from above)
- 1/4 cup 60 ml distilled white vinegar
To Assemble and Serve:
- 1/4 cup 60 g boat noodle seasoning (from above), plus more for serving
- 8 Asian-style frozen beef meatballs
- 4 sprigs morning glory 50 g, cut into 2-inch segments, blanched and shocked in ice water
- 1 heaping cup reserved warm oxtail and beef neck meat 8 ounces; 226 g, from above
- 1 quart 1 L beef broth, from above
- 4 teaspoons 20 g garlic oil from 1 recipe Crispy Fried Garlic and Garlic Oil, plus crispy fried garlic for serving
- 4 ounces Thai thin rice noodles vermicelli
- 2 tablespoons plus 2 teaspoons 40 g fresh pork or beef blood (optional)
- Fish sauce for serving
- Roasted chile vinegar from above, for serving
- Thai basil leaves for serving
- Granulated sugar for serving
- Ground Thai chile flakes for serving
Instructions
Beef Broth Preparation:
- Place the oxtail and beef neck bones into a large stock pot and cover with about 2 inches of water. Bring to a vigorous boil over medium-high heat and let it roll for 5 minutes. Drain and discard the water, then rinse the bones thoroughly under cold water, making sure to remove any scum, loose marrow, or coagulated blood. Clean the pot as well.
- Return the washed bones to the pot and add 5 quarts (4.75 L) of fresh water. Season lightly with kosher salt. Add light and dark Thai soy sauces, both sugars, and the rest of the aromatics: cinnamon stick, Sichuan peppercorns, star anise, coriander seeds, pickled garlic, white peppercorns (whole), shallots, cilantro roots, unpeeled garlic, pandan leaves, daikon slices, and smashed galangal. Bring the mixture to a strong boil, then reduce the heat to a low simmer. Cook gently for about 3 hours, or until the meat is fork-tender and the broth is deeply infused and reduced by half.
- Once the broth has developed full flavor, blend 1 cup (240 ml) of it with the fermented beancurd and fermented soybean paste using an immersion or countertop blender. Return this mixture to the main broth and stir in the ground white pepper and five-spice powder. Allow to simmer for another 10 minutes to meld the flavors.
- Remove the oxtail and neck bones using tongs and place them in a large heatproof bowl to cool. Strain the broth through a fine-mesh sieve into another large bowl; you should be left with about 2 quarts (2 L) of concentrated broth. This will be more than needed for four bowls, so reserve the rest for future use. When the meat is cool, pick it from the bones, discarding fat and gristle. Moisten the meat with 1/4 cup (60 ml) of the broth and keep warm.
Roasted Chile Vinegar Preparation:
- In a medium dry skillet, toast the green chiles over medium heat, turning them until blistered and slightly charred, about 5 minutes. Set aside in a food processor. Add garlic cloves to the pan and toast until golden and aromatic. Follow with galangal, stirring constantly until it begins to dry out.
- Transfer everything into the food processor, add 1/2 cup (118 ml) of vinegar, and pulse into a smooth paste. Transfer to a bowl and whisk in the remaining 1/2 cup (118 ml) vinegar and salt. Set aside to cool.
Boat Noodle Seasoning Preparation:
- Whisk together sugar, white vinegar, fish sauce, roasted chile vinegar, and roasted chile powder in a medium bowl until well combined and balanced in sweetness, acidity, and heat.
Assembly and Serving:
- Bring 2 cups (475 ml) of beef broth to a boil in a small saucepan. Add the frozen beef meatballs, then reduce the heat and simmer gently, covered, for about 5 minutes or until warmed through. Keep warm.
- Meanwhile, cook the rice noodles in a separate pot of boiling water according to package directions. Drain thoroughly, then transfer to a medium bowl containing the garlic oil and toss until evenly coated. Divide the noodles between four serving bowls.
- In a second heatproof bowl, place 1/4 cup (60 g) of the prepared boat noodle seasoning. If using pork or beef blood, return the broth to a gentle simmer and stir it in carefully, ensuring it doesn’t coagulate by keeping the heat low. Pour this broth into the seasoning bowl, stir well, and adjust the seasoning as needed.
- Divide the warm beef meatballs, reserved shredded meat, and blanched morning glory evenly among the bowls of noodles. Pour the hot seasoned broth over each bowl.
- Serve with an assortment of garnishes: crispy fried garlic, extra boat noodle seasoning, ground Thai chile flakes, fish sauce, roasted chile vinegar, pork cracklings, fresh Thai basil, and a sprinkle of sugar to taste. Serve immediately while hot and aromatic.
