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Restaurants›KHON Thai Kitchen by Seeda›Ns2 Thai Boat Noodle Recipe

Ns2 Thai Boat Noodle Recipe

Name: KHON Thai Kitchen by Seedas NS2 Thai Boat Noodle Recipe
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 kg beef bones (marrow/femur); 500 g pork neck bones or trotters; 5 l water; 6 pcs shallots, peeled and halved; 8 pcs garlic cloves, smashed; 50 g ginger, smashed; 3 pcs lemongrass stalks, smashed (white part only); 6 pcs coriander (cilantro) roots, cleaned and bruised; 3 pcs star anise; 1 pcs cinnamon stick (2–3 inch); 3 pcs cloves; 1 tbs black peppercorns; 120 ml soy sauce (dark/light mix); 60 ml fish sauce; 30 g palm sugar (or brown sugar); 1 tsp fermented soybean paste or doubanjiang (optional, for depth); 2 tbs beef stock concentrate (optional, for richer flavor); 400 g beef brisket or chuck, thinly sliced; 12 pcs pork meatballs (Thai-style), pre-cooked; 150 g pig's liver, thinly sliced (optional); 3 tbs fried garlic (crispy); 50 g deep-fried pork cracklings (optional); 200 g bean sprouts, blanched; 30 g Thai holy basil or cilantro leaves; 3 pcs scallions, thinly sliced; 2 pcs fresh lime wedges; 400 g dry rice noodle (sen lek or rice vermicelli), soaked/prepared; 2 tbs pork fat or lard, rendered (for finishing); 2 tsp chili flakes (prik phet) or ground chili; 2 tbs ground roasted peanuts

Inspired by KHON Thai Kitchen by Seeda

Time6h 30m

Serves4

Make Ns2 Thai Boat Noodle Recipe in just 6h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth (beef pork mixed, concentrated)

2.2 lb (1 kg) beef bones (marrow/femur)

1 1/8 lb (500 g) pork neck bones or trotters

21 1/8 cup (5 l) water

6 pcs shallots, peeled and halved

8 pcs garlic cloves, smashed

1 3/4 oz (50 g) ginger, smashed

3 pcs lemongrass stalks, smashed (white part only)

6 pcs coriander (cilantro) roots, cleaned and bruised

3 pcs star anise

1 pcs cinnamon stick (2–3 inch)

3 pcs cloves

1 tbs black peppercorns

1/2 cup (120 ml) soy sauce (dark/light mix)

1/4 cup (60 ml) Fish sauce

1.06 oz (30 g) palm sugar (or brown sugar)

1 tsp fermented soybean paste or doubanjiang (optional, for depth)

2 tbs beef stock concentrate (optional, for richer flavor)

Meat and toppings

14 1/8 oz (400 g) beef brisket or chuck, thinly sliced

12 pcs pork meatballs (Thai-style), pre-cooked

5.29 oz (150 g) pig's liver, thinly sliced (optional)

3 tbs fried garlic (crispy)

1 3/4 oz (50 g) deep-fried pork cracklings (optional)

7.05 oz (200 g) bean sprouts, blanched

1.06 oz (30 g) Thai holy basil or cilantro leaves

3 pcs scallions, thinly sliced

2 pcs fresh lime wedges

Noodles & condiments

14 1/8 oz (400 g) dry rice noodle (sen lek or rice vermicelli), soaked/prepared

2 tbs pork fat or lard, rendered (for finishing)

2 tsp chili flakes (prik phet) or ground chili

2 tbs ground roasted peanuts

2 tbs Thai red vinegar or black vinegar (for boat noodle tang)

1 tsp sugar (to taste)

1 tsp salt (to taste)

Method

Broth (beef pork mixed, concentrated)

Blanch bones and aromatics

Place beef and pork bones in a large stockpot and cover with cold water (about 5 liters). Bring to a rolling boil over high heat and boil 8–10 minutes to remove impurities. Drain the bones and discard the boiling water. Rinse bones and clean the pot.

Roast aromatics

While bones blanch, char shallots, garlic halves, ginger and lemongrass over an open flame or in a dry skillet until lightly blackened and aromatic (about 6–8 minutes). This step deepens the broth flavor.

Simmer the broth

Return cleaned bones to the pot. Add 5 liters fresh water, charred aromatics, coriander roots, star anise, cinnamon stick, cloves and black peppercorns. Bring to a gentle boil then reduce to a low simmer. Skim any scum for the first 30 minutes. Simmer gently for 4–6 hours (6 hours recommended) partially covered, topping up water as needed to keep bones submerged.

Season and concentrate

After simmering, strain the broth through a fine-mesh sieve into a clean pot. Discard solids. Return broth to medium heat and add soy sauce, fish sauce, palm sugar, fermented soybean paste (if using) and beef stock concentrate (if using). Simmer uncovered 20–30 minutes to meld flavors and slightly concentrate. Taste and adjust with additional fish sauce, soy sauce, sugar or salt to reach a balanced savory-sweet-umami profile. Keep warm.

Meat and toppings

Prepare meats

If using brisket/chuck, simmer in a small pot with a cup of the prepared broth until tender (about 45–60 minutes), then thinly slice against the grain. If you prefer faster, sear thin slices briefly in a hot pan and then add to bowls — but simmering yields a more tender result. Warm pork meatballs in simmering broth for 3–5 minutes until heated through. If using pig's liver, blanch in boiling water 30–45 seconds until just cooked (do not overcook).

Prepare other toppings

Blanch bean sprouts in boiling water 15–30 seconds, then drain and set aside. Chop scallions and wash basil/cilantro. Keep fried garlic and cracklings ready to top each bowl.

Noodles & condiments

Prepare noodles

If using dry rice noodles, soak or cook per package instructions until just tender (al dente). Drain and toss with a teaspoon of oil to prevent sticking. For individual servings, briefly dip noodles into boiling water to warm right before assembling.

Assemble and finish each bowl

For each serving (see servings below), place a portion of noodles into a serving bowl (about 100 g cooked noodles per serving). Arrange slices of brisket, 3 pork meatballs, and a few slices of liver (if using) on top. Add a small handful of blanched bean sprouts and a sprinkle of scallions and cilantro/basil. Ladle very hot concentrated broth over the toppings (about 400–500 ml per bowl). Add 1 teaspoon rendered pork fat/lard to each bowl for sheen and extra flavor. Finish with 1/2 teaspoon chili flakes, 1/2 teaspoon ground roasted peanuts, and 1 teaspoon Thai red vinegar (or to taste). Offer lime wedges and extra condiments (chili, fish sauce, sugar) at the table so diners can adjust sour/salty/spicy to preference.

Optional garnish and service

Sprinkle fried garlic and pork cracklings on top for texture. Serve immediately while broth and noodles are hot. Provide small plates of extra condiments: ground chili, fish sauce, sugar, and vinegar for authentic boat-noodle finishing.