Boat noodles are the Thai noodle soup known for a dark, aromatic broth traditionally flavored with blood, star anise, and cinnamon.
The dish originated on Bangkok’s canals, where vendors sold small bowls of noodles from boats. The compact portions allowed customers to eat while seated beside the water, and the broth was concentrated and richly seasoned. Beef or pork versions may include meatballs, sliced meat, bean sprouts, herbs, and rice noodles.
Animal blood has traditionally been used to deepen the broth’s color, body, and savory flavor. Modern restaurants may omit it or use a prepared blood mixture, depending on local practice and customer preference. The spice profile can include star anise, cinnamon, garlic, and fermented soybean products.
Boat noodles are now widely served on land, but the name preserves their canal-side origin. They should not be confused with khao soi, a northern Thai curry-noodle soup often topped with crispy noodles.