Thai Boat Noodles (Kuay Teow Rua)

Kuay teow rua, or boat noodles, get their name from the vendors who once ladled them from boats bobbing along Bangkok’s canals. The broth is famously dark and intense, brewed with pork bones and a whisper of cinnamon, star anise, and dark soy, then sharpened at the table with vinegar and chilies. Traditionally served in small bowls so you can order several, it is street food at its most soulful.

A dark, fragrant broth worth crossing town for

The broth is deep and savory, sweet and sour at once, with warm spice notes floating underneath. Thin rice noodles, tender pork, and crisp bean sprouts soak it up, and a handful of Thai basil and garlic on top makes every spoonful bright. Small bowls make it easy to go back for a second, third, and fourth — and you will. The noodles are best slurped fast, while the broth is still hot enough to make you breathe through your nose.

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