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SOUTHEAST ASIAN

Boat Noodle Soup (Kuay Teow Reua)

Dark concentrated broth with spice, herbs, and deep savory richness.

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Mix beef bone broth and pork bone broth as foundational broth. The boat-noodle character comes from dark soy, chilies, fermented paste, and reduction on top of those ready stocks.

Ingredients

  • 1.5 L beef bone broth
  • 1 L pork bone broth
  • Cinnamon, star anise, coriander (sachet)
  • Dried chilies, garlic, dark soy, fermented bean paste
  • optionalBlood cake

Method

  1. Combine the broths; add spices and pastes; simmer 45–60 minutes.
  2. Reduce until spoon-coating and deeply savory; adjust salt and sweetness.
  3. Thin slightly at service if needed; top with herbs and crispy garlic.