The Art of Cooking Beef Noodle Soup with Garlic and Chili Vinegar

To start, I need to fry my garlic in and that's only because I'm not ready to put my soup on yet I still have to heat it up if you are ready with your soup right now you don't have to put it on just to prevent the noodles from clumping together because I was going to put the garlic oil on top eventually so I might as well do it now. Keep things from sticking or the garlic smell mmm, I can smell it right here. Okay got that. I'm also going to add my chili vinegar right now just so I don't have to stir it then when I add the soup it'll stir right in. Ooh that's like my favorite part so I like adding a lot. Okay this is the moment this is the moment of truth okay so I've got my soup which I've transferred into this small pot here and I'm just going to add my meatballs so it can heat up together I'm just going to do four and then I'm also going to add my pork, my marinated pork which as I said they're optional you can have either or meatballs and pork put it in there. I'm going to let that cook okay so the park is now pretty much done.

So what you want to do now is go in with your blood if you're using blood I'm going to put in just about half a tablespoon or a tablespoon, the amount is optional. The more you add the more sort of thick and rich it's going to be again you can also do coconut milk at this point when you add blood you want to make sure it is stirred right away because it will cook and set immediately so if you don't stir you get big clumps and it's not a nice texture. So I'm going to go in now what I'm going to use the spoon and stir pour it in and stir as I pour rinse my lato, you see how that just thickened into this beautiful thick broth yeah, that is the doing of our blood now that's pretty much it that's done now.

I'm going to pour over yes, this is why it's so important that you don't overcook the noodles beforehand you want to undercook it because by the time you sit down and eat this you know it will be perfectly done. Okay mmm that's good top it off with my crispy garlic that I fried oh yeah what else am I missing ah, cilantro I forgot about that you can roughly chop it I'm just going to roughly tear it get that burst of cilantro aroma on top oh yeah if you want you can put some Thai basil as I said before but I'm going to be good without it and now it is the moment of truth it is time to eat let's see how it is. Yeah, super tender pork super tender pork you know what it needs it needs a little bit of extra chilies and this is roasted chilies that I made myself and I ground it up with some toasted kaffir lime leaves mmm even better oh yeah oh yeah.

Now with that kick cook of Chile's it is perfect trust me if you've ever had boat nodos in Thailand this will be just as delicious if not even more delicious if you've had if you like Vietnamese pho I promise you you'll love this one. So please do give it a try I know it looks like a lot of ingredients but it's really not that much work to let it go let it simmer and all the assemblies are really quick. I would love to see photos if you make it you can post it to Instagram you can post it to my Facebook, Twitter whatever way you'd like if you enjoy the show please click to subscribe so I can keep doing what I'm doing and the full written recipe for all of this will be on hat I am calm.

"WEBVTTKind: captionsLanguage: enwe've got some chilli flakes that's going to just be the all-purpose spice booster and  this is important chili vinegar okay and it's basically chili garlic and vinegar that I blend  it in the blender I'll include the exact recipe in the written portion and this is going to make  a big difference it'll add sort of a spicy acidic boost that's going to take it from like oh that's  really nice too mmm that is really nice so by the way you don't have to have all this it's just all  showing you what you would get normally on the street just pick and choose what you want what  you want to bother with and if you don't want to bother with half of it then don't okay Thai  basil you can also use holy basil and that's basically just for people it usually comes on  the side so people can take off the leaves and mix it in and let it wilt in the soup as they're  eating and pork skin crispy parts you know what we call cap mo or chicharrón it's usually on the  table kind of like a mini bar if you open the bag and eat it they'll charge you for it if not  then it just sits there but I think it's kind of a nice thing to munch on as you're eating  the noodles you take a bite of munchy thing oh it's so good nowadays in Thailand they like to  have also crispy fried salmon skin you know for the more gourmet boat noodle stands so that's an  option for you as well one of the most important ingredients for this is this is fresh blood now  don't be grossed out I know some of you were like gah it's not that you suck that bad it's  it makes a big difference it's basically going to be a thickener and it's going to make the  soup rich okay and now this came fro zijn it's beef blood because that's all I can find you  can also use pork blood I've never used chicken blood so I'm not sure how it's going to turn out  it's probably going to be okay whatever you can find you can leave it out we're only going to  use like a tablespoon per serving so it's not like you know the whole soup is made of blood  so it's not a big deal if you can't come to terms with it and you want to leave it out however if  you still want the soup to be rich without the blood you can add a little bit of coconut milk  I've seen people do that and I think it's going to be just as nice but if you want to go all out in  authenticity get yourself someone vampire noodle soup I think I call this at one point okay last  last but not least our noodles so you can use any type of noodle theoretically for both noodles but  the most popular kind is what we call sin lick and that's this stuff right here it's the same  stuff that you get in Vietnamese pho and it's rice noodles it's what usually is labeled as  small size it's one and a half millimeters wide it is smaller than pad thai noodles and that's  an important point because personally I don't think for boat noodles big noodles don't taste  very good so I've got that so what you want to do with this one is you want to soak it in water for  10 to 15 minutes just until it's soft and pliable okay just until it's pliable then you're going to  take it out and let it sit hang out in the fridge until you're ready to use it you can over soak it  and here's what's going to happen it'll absorb a lot of water too much water and then when you  go and cook it and put hot soup over it it's going to just it's going to be over cokes going to swell  remember we're not frying these so it's going to cook a little bit further in the bowl if you're  using send me which is the other option that I really like which are these these are also rice  noodles are very very thin they're the small as they're as small as they come these are really  easy to find you just have to soak these for five minutes okay again just until they're soft and  pliable drain them and then they're ready to go so I think that's all the ingredients we'll leave it  or not I'm tired just talking about them but it's going to be easy it's going to be well worth every  single minute so let's put it all together oh this broth smells so good this place smells incredible  right now so it's been an hour since we added our seasoning it's got time to simmer and now  just check out this beautiful broth oh this is it right here this is just good on its own mmm  okay we're going to taste and adjust because I know this is not where it needs to be yetmmm that is very good but there's a bit of an art to tasting both noodles I'm going to  add a little bit of salt and I leave the salt to the end because you can't you never really  know how much liquid you're going to lose when you're letting it simmer so there is a chance  that you don't need any added salt or there's a chance that it has become too salty and if that  happens you just reduce it a little too long just add a little water it's not a big deal  so I'm just going to add a little bit of salt when you taste boat noodles remember that this  is going on top of noodles and vegetables both of which are going to are going to dilute the  concentration so when you taste it it should be wow that is good like it should really kick you  really wake up your senses because it will get toned down by the vegetables and whatnot now if  you're cooking this just for yourself or just for two people you can add the chili vinegar  right away and adjust it there but if you're cooking it for other people I like to leave  it on the side and then they can add it to their soup as needed because some people just like it a  little milder right so you never know and that's why noodle shop in Thailand they'll have you see  they'll have all sorts of tableside condiments so that people can adjust accordingly so I'm  going to give this a good stir by the way see all these bones there's a lot of meat on it and  so I'm not going to throw it away when I strain this I'm going to pick off all the meat and eat  that with my soup so here it is you're the high street vendor selling boat noodles so I've got  water is boiling I've got my noodles which I've soaked so this is one portion with both noodles  they're usually really small portions people eat 2/3 of them in one sitting you can make more if  you like I'm going to put in also my bean sprouts and my spinach or whatever vegetable you're going  to use into my noodle strainer it's a good idea to have one of these or something that will serve  the same function because you'll see this takes five seconds you're going to go in count one two  five and done okay noon song Sam C hat OOP done and you're like what that's it yes that's it if  you see street vendors that's how long it takes because remember this is going to see hot soup  again so it's going to continue to cook and then I'm gonna put in some of my garlic oil that I used  to fry my garlic in and that's only because I'm not ready to put my soup on yet I still have to  heat it up if you are ready with your soup right now you don't have to put it on just to prevent  the noodles from clumping together because I was going to put the garlic oil on top eventually so I  might as well do it now keep things from sticking or the garlic smell mmm I can smell it right here  okay got that I'm also going to add my chili vinegar right now just so I don't have to stir  it then when I add the soup it'll stir right in ooh that that's like my favorite part so I like  to add a lot okay this is the moment this is the moment of truth okay so I've got my soup which  I've transferred into this small pot here and I'm just going to add my meatballs so it can heat up  together I'm just going to do four and then I'm also going to add my pork my marinated pork which  as I said they're optional you can have either or meatballs and pork put it in there I'm going to  let that cook okay so the park is now pretty much done so what you want to do now is go in with your  blood if you're using blood I'm going to put in just about half a tablespoon or a tablespoon the  amount is optional the more you add the more sort of thick and rich it's going to be again you can  also do coconut milk at this point when you add blood you want to make sure it is stirred right  away because it will cook and set immediately so if you don't stir you get big clumps and it's not  a nice texture so I'm going to go in now what I'm going to use the spoon and stir pour it in  and stir as I pour rinse my lato you see how that just thickened into this beautiful thick broth yep  that is the doing of our blood now that's pretty much it that's done now I'm going to pour-over yes  this is why it's so important that you don't over cook the noodles beforehand you want to undercook  it because by the time you sit down and eat this you know it will be perfectly done okay mmm that's  good top it off with my crispy garlic that I fried oh yes what else am I missing ah cilantro  I forgot about that you can roughly chop it I'm just going to roughly tear it get that burst of  cilantro aroma on top oh yes if you want you can put some Thai basil as I said before but I'm going  to be good without it and now it is the moment of truth it is time to eat let's see how it is yeahOhsuper tender pork super tender pork you know what it needs it needs a little bit of extra  chilies and this is roasted chilies that I made myself and I ground it up with some toasted  kaffir lime leaves mmm even better oh yeah oh yeah now with that kick cook of Chile's it is  perfect trust me if you've ever had boat nodos in Thailand this will be just as delicious if  not even more delicious if you've had if you like Vietnamese pho I promise you you'll love  this one so please do give it a try I know it looks like a lot of ingredients but it's  really not that much work to let it go let it simmer and all the assemblies are really  quick I would love to see photos if you make it you can post it to Instagram you can post  it to my Facebook Twitter whatever way you'd like if you enjoy the show please click to  subscribe so I can keep doing what I'm doing and the full written recipe for all of this  will be on hat I am calm and it will see you next time for your next delicious Thai meal\n"