Thai Boat Noodles at Sanamluang

I made sure to indulge in some of my favorite foods during my vacation back in California for the holidays. But I also made an effort to try out some things that I've heard so much about on the Twittersphere but don't have access to out in New York. Among those things are good fish tacos. Yet, the hands down best thing I ate was a bowl of Thai boat noodles. I had heard so much about boat noodles, and the lack of authentic boat noodles in New York made the experience in Los Angeles that much more special.

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Although most people flock to the two heavyweights of the Thai boat noodle community in North Hollywood's Thai Town, Pa Ord and Sapp, I had my noodles at Sanamluang Cafe. It was only days after the New Year and many places were closed for the holidays. Sanamluang, with its 4 am daily closing time, was perfect for meeting up some of my familiar food friends @olivejina, @djjewelz, @limer35 @kungfoodpanda, and @ravenouscouple. The restaurant is in a small shopping center with a parking lot that easily gets overwhelmed.



While it's not difficult to find a bowl of beef noodle soup at Thai restaurants all over the country, it's tough to find one made with all the offal that truly makes a great bowl of boat noodles. Thai food in America is so generic and the flavors are simplified to the point of easy replication at any pan-Asian fusion eatery. The name comes from the common serving style in Thailand, when vendors sell noodles directly out of their boats. The secret to a great bowl is the abundant use of pork blood, liver, and other cuts of beef. Though it's listed as spicy beef noodles on the menu at Sanamluang, you can also order it as boat noodles. They'll know what you're talking about.

I've commonly heard of Thai boat noodles as pho on crack. It is the most flavorful bowl of noodles I've ever come across. Savory and sour are the main components, but a healthy amount of spice gives it a kick. Cinnamon and star anise are the key elements. However, the most memorable aspect of the noodles is the outstanding mouthfeel of the soup.

If anyone knows where I can get a great bowl of Thai boat noodles in New York, please let me know!

Sanamluang Cafe
sanamluangcafe.menutoeat.com
5176 Hollywood Blvd
North Hollywood, CA 90027
(323) 660-8006
$5.95 for a bowl of "Spicy Beef Noodles"

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Homemade Beef Noodle Soup 牛肉麵 Recipe

Being Taiwanese-American, I am ashamed of not knowing much about Taiwanese cooking. Sure, I can enjoy a night on the town eating through a Taiwanese night market, but I don't know how to prepare much of what I see. Food, je t'aime did a great write-up and photo entry on Taipei's Shilin Night Market (士林夜市). So when my friend Stephen offered to make me some of his famous beef noodle soup, I jumped at the chance and asked if I could watch him prepare it too.

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Since there are so many variations on beef noodle soup, no recipe can be definitive. Stephen told me his family recipe was no secret. In fact, I called my mom and she told me she had her own recipe as well but never taught me. You may notice that this recipe does not have any units of measurement. If you're making beef noodle soup, it's likely that you'll have had it before and can determine your own proportions of ingredients by taste. If you haven't tried it before, does it really matter how accurate the taste is? Just adjust to your preferences.

This recipe is best made a big potful at a time. Good for several servings and several days. It may even freeze well.

Ingredients

Two Onions (we used red, but I don't think it matters)
Tomato
Garlic
Napa Cabbage
Green Onions
Beef Shortrib (although most beef noodle soup involves beef shanks, Stephen insisted that the better cut of meat made a better soup. Also, the long cooking time probably compensated for lack of bone for a proper stock.)
Flour Noodles (we used a Korean brand, but you can substitute however you wish)
Imperial Spice Packet 滷味香 (this is where most non-Chinese cooks may run into a snag. Stephen got his from Taiwan, but I've seen equivalent packets in Chinatown. It's a combination of spices, most importantly star anise, cloves, cinnamon used for braises.)
Soy Sauce
Rice Wine
Brown Sugar


Imperial Spice and Noodles

Stephen's simple recipe involves the use of every dorm-bound, college student's best friend, a slow cooker.

1. Chop the onions and slice the beef into large cubes.



2. Brown the beef with the onions and some garlic.



3. Quarter the tomato. Combine the beef, onions, garlic, tomato in the slow cooker. Cover with a combination of soy sauce, rice wine, water and a dash of oil. Pop in two or three spice packets.



4. Put the slow cooker on low and leave it overnight. Your kitchen will smell delicious.

5. For lunch the next day, fry the napa cabbage or any type of hearty, leafy green. Strain out the onions and garlic from the broth. They were there just for flavor. Cook the noodles separately in clear water. If you cook the noodles in the broth, the starch will thicken the soup and you'll have a hard time making multiple batches.

6. When the noodles are al dente, strain, place in bowl. Add the broth and cabbage. Garnish with green onion.




Food, je'taime also coincidentally wrote up her own family recipe here. That should give you an idea of the variation on this common, but popular dish. I don't write recipes too often, but check out my Sticky Rice Recipe too.
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