Step 1 of 6
Boat noodles
Put the beef shin, stock, water, star anise, cinnamon, galangal, coriander roots, smashed garlic and pandan in a stockpot. Bring to a simmer, skim, and cook gently, partly covered, for 2 hours until the beef is tender.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Boat noodles take?
3 hr all in — 30 min prep, 2 hr 30 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Fish, Soy, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Saucepan, Spider or strainer, Frying pan, Chef's knife.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Dark soy sauce — 3 tbsp (4 tbsp if not using blood); Soy sauce — 2 tbsp; Fish sauce — 2 tbsp. Taste at the end rather than adding a number we did not write.
How much dark soy sauce?
3 tbsp (4 tbsp if not using blood) of Dark soy sauce.
How much soy sauce?
2 tbsp of Soy sauce.
How much fish sauce?
2 tbsp of Fish sauce.
How much vinegar?
4 tbsp of Vinegar.
How much sugar?
2 tsp of Sugar.
What can I use instead?
Beef → Pork shoulder and pork balls. Kuay teow reua moo is the pork version, usually with pig's blood. Use pork or chicken stock and the same spices. Morning glory → Chinese broccoli or spinach. Chinese broccoli needs a minute in the water; spinach only 10 seconds.
What should I watch for?
Use blood only from a butcher who sells it for food, keep it cold, and bring it to a full simmer in the broth. Do not stir it raw into a bowl.
Any tips from this recipe?
Crushed pork crackling on top is standard. A bag from the shop is what most people use. Make the broth a day ahead. Chill it and lift off the fat before reheating.
Can I prepare this ahead?
Make the broth a day ahead. Chill it and lift off the fat before reheating.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.