There's something deeply comforting about a steaming bowl of noodles that’s rich in herbs, spices, and depth—especially when that bowl happens to be Thai Boat Noodles with Pork Balls. This dish, known in Thailand as kuaitiao ruea, is a soul-hugging, flavor-packed noodle soup traditionally served from boats on Bangkok’s canals. The rich, spiced broth, springy noodles, tender pork balls, and fresh herbs combine to deliver a meal that hits every note: salty, sour, spicy, and savory. It's not just dinner—it's a whole experience, one that transports you straight to a floating Thai market.
If you’re a fan of asian noodle soup recipes or looking to try something bolder than your typical vietnamese noodle soup or chinese noodle soup, this thai boat noodle soup recipe will blow your mind. Let’s dig into what makes this iconic dish so unforgettable.
Thai Boat Noodles with Pork Balls and Fresh Herbs
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Thai
Large stockpot Needed to simmer the rich, spiced broth. If you don’t have one, a Dutch oven works great.
Medium pot For cooking noodles and blanching vegetables.
Mixing bowl To combine ingredients for the pork balls.
Slotted Spoon or Fine Mesh Skimmer Helpful for skimming foam from the broth and retrieving cooked items.
Soup ladle Essential for serving.
Fine mesh strainer (optional) For those who want to strain the broth for a smoother texture.
For the Broth
- 6 cups pork or beef bone broth store-bought or homemade
- 1 tablespoon vegetable oil
- 5 cloves garlic minced
- 2 tablespoons Thai chili paste nam prik pao
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce for depth and color
- 1 teaspoon sugar
- 2 star anise
- 1 stick cinnamon
- 1- inch piece of galangal or ginger sliced
- 2 kaffir lime leaves
- 1 tablespoon white vinegar
- 1 teaspoon ground white pepper
Optional: 2 tablespoons of fresh pig’s or cow’s blood (for traditional richness; skip if uncomfortable)
For the Pork Balls
- 1 lb ground pork
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon white pepper
- 2 cloves garlic minced
- 1 teaspoon sesame oil
Noodles and Toppings
- 1 pack of rice noodles thin or medium
- 2 cups bean sprouts
- 1 cup Chinese water spinach morning glory or baby spinach
- 1/4 cup fresh cilantro chopped
- 1/4 cup Thai basil leaves
- 2 green onions sliced
- Crispy garlic or shallots for garnish
- Red chili flakes and lime wedges for serving
Prepare the Broth
In a large stockpot, heat the vegetable oil over medium heat. Add the minced garlic and sauté until golden brown. Add the Thai chili paste and stir until aromatic. Pour in the pork or beef broth and stir to incorporate.
Next, add soy sauce, fish sauce, oyster sauce, dark soy sauce, and sugar. Drop in the star anise, cinnamon, galangal, kaffir lime leaves, vinegar, and white pepper. Let the broth simmer for 30–40 minutes uncovered to develop its deep, rich flavor. If you're going traditional, stir in the pig’s or cow’s blood during the last 10 minutes of simmering—it gives that signature thick, almost gravy-like consistency to the broth in a true thai boat noodle.
Make the Pork Balls
While the broth simmers, mix the ground pork, cornstarch, soy sauce, garlic, sesame oil, and white pepper in a bowl. Roll into small balls, about the size of a cherry. Bring a pot of water to a gentle boil and poach the pork balls until fully cooked, about 5–6 minutes. Set aside.
Cook the Noodles and Veggies
Bring another pot of water to a boil. Add the rice noodles and cook according to the package instructions—usually 3–5 minutes depending on the thickness. Drain and rinse under cold water to prevent sticking.
Blanch the bean sprouts and spinach in the same pot of boiling water for about 20–30 seconds. Drain and set aside.
Assemble the Bowls
Divide the noodles into serving bowls. Top with blanched bean sprouts, spinach, and a few pork balls. Pour over the steaming hot broth until everything is just submerged. Top with cilantro, Thai basil, and green onions. Finish with crispy garlic or shallots, a dash of red chili flakes, and a lime wedge on the side.
Pairings
While this dish is incredibly satisfying on its own, you can elevate your meal by adding a few thoughtful pairings:
- Thai Iced Tea or Lemongrass Cooler: The sweet and citrusy notes of these drinks cut through the rich, spiced broth perfectly.
- Papaya Salad (Som Tum): A crunchy, zesty Thai salad balances the warm and savory nature of the soup.
- Steamed Sticky Rice or Grilled Pork Skewers (Moo Ping): If you’re hosting guests or want to bulk up the meal, these make great additions.
- Mango Sticky Rice: For dessert recipes that pair well with boat noodle soup, this classic Thai sweet dish is light, creamy, and a great contrast.
And believe it or not, this flavorful noodle bowl also fits into the category of healthy food—especially if you skip the blood and go light on oil. It’s protein-packed and filled with fresh herbs and greens.
FAQs
1. What cut of pork works best for the pork balls?
Ground pork shoulder is ideal because it has the right balance of fat and lean meat. It keeps the pork balls juicy and flavorful. Avoid super lean cuts like pork loin unless you’re okay with a slightly drier texture.
2. Can I use chicken instead of pork?
Absolutely. For a variation close to thai chicken noodle soup, use ground chicken thighs for the meatballs and chicken broth for the base. It's lighter but still packed with flavor.
3. Do I have to use blood in the broth?
No, it’s entirely optional. While authentic boat noodle soup includes it for depth and richness, the broth is still delicious without it. For a similar thickness, you can add a spoon of cornstarch slurry or more dark soy sauce.
4. Are rice noodles the only option?
Rice noodles are traditional, but egg noodles or even glass noodles work if you’re looking to mix it up. Just remember, each noodle has a different cooking time and texture.
5. Is this a good dish for meal prep or picnics?
Definitely! While it’s not your standard picnic food idea, you can prepare components (broth, noodles, pork balls) ahead and store them separately. Assemble and heat when ready. For breakfast ideas, it's a hearty start—popular in Southeast Asia as a morning meal, especially when you're craving something warm and bold.
