A Secret Ingredient Makes Thailand’s Boat Noodles Addictive

Thailand’s Boat Noodles

Originally, tiny bowls of this Thai staple of pork or beef, rice noodles, morning glory and nam tok—the spiced blood of cow or pig—were served by floating merchants on longtail boats that traversed the canals of Siam’s former capital, Ayutthaya. That explains both the name “boat noodles” and why the bowls are so small: to avoid spillage. Although tradition-minded vendors now usually dish them out on drier land, an aromatic boat-noodle meal will still cost you by the final number of stacked saucers. —LEIGH GRIFFITHS

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