You Can Make Authentic Thai Boat Noodles!

• 1/2 cup pork blood (optional, but traditional)
• 8 teaspoons sugar
• 4 tablespoons fish sauce
• 1 pound pork tenderloin, thinly sliced
• 1 cup store-bought pork meatballs
• 1 quart bean sprouts
• 4 cups water spinach, cut into 2-inch pieces
• 1/2 cup crispy pork skin
• 1/2 cup roughly chopped scallions
• 1/2 cup roughly chopped cilantro
• 1/2 cup roughly chopped Chinese celery
• freshly ground white pepper
• 2 pounds baby back pork ribs
• 8 ounces daikon (about 1 medium root), peeled and cut into 2-inch slices
• 10 cilantro roots, cleaned
• 1 whole head garlic, cut in half
• 1 tablespoon whole black peppercorns
• 1 tablespoon salt
• 3 tablespoons mushroom sauce
• 1/3 cup brown sugar
• 1 cup distilled white vinegar
• 1 fresh red or green long Thai chile, sliced 1/4 inch thick
• 1 cup vegetable oil
• 1 whole head garlic, peeled, cloves finely chopped

1. In a stockpot, combine 3 quarts water, the ribs, daikon, cilantro roots, garlic, and peppercorns.
2. Place over high heat and bring to a boil.
3. Lower the heat to low to maintain a low simmer, skimming any foam that rises to the top as needed.
4. Add the salt, mushroom sauce, and brown sugar and simmer, uncovered, for about 3 hours.
5. At this point, the broth will have a rich bone marrow flavor.
6. Remove from the heat and let cool, then strain through a colander lined with cheesecloth.
7. Discard the solids and store the stock in a covered container in the refrigerator for up to 3 days or freeze for up to 3 months.

pork blood, sugar, fish sauce, pork tenderloin, storebought pork meatballs, sprouts, water spinach, crispy pork skin, scallions, cilantro, chinese celery, freshly ground white pepper, baby back pork ribs, daikon, cilantro, head garlic, whole black peppercorns, salt, mushroom sauce, brown sugar, white vinegar, fresh red, vegetable oil, head garlic

Taken from www.foodrepublic.com/recipes/you-can-make-authentic-thai-boat-noodles/ (may not work)