Kuai-tiao ruea

Roughly translated as boat noodle soup, this Thai dish was initially sold from boats that navigated through Bangkok canals. The base is made with different types of noodles that are doused in a flavorsome beef broth, while the toppings usually include beef or pork, meatballs, bean sprouts, morning glory, and pork’s liver. Traditionally, the dish is finished off with the addition of animal blood, which provides thickness and imparts a distinctive flavor. Nowadays, boat noodles can be enjoyed in restaurants and various street stalls, but locals and tourists alike flock to the so-called boat noodle alley, where most vendors specialize in the preparation of this dish.