Guay Teow Reua
ก๋วยเตี๋ยวเรือ
Boat noodles (Guay Teow Reua) are small bowls of intensely rich noodle soup with pork or beef, blood, herbs, and spices — originally sold from boats on Bangkok's canals. The broth is dark, complex, and deeply flavoured.
Cultural Origin
Guay teow reua is the original name for boat noodles, served from canal boats around Ayutthaya and Bangkok's klongs in the mid-20th century. The dark broth uses pork or beef blood, soy and Chinese five-spice, and the small bowls were originally sized so the broth wouldn't slop while serving from a rocking boat. The dish migrated onto dry land in the late 20th century, most famously to Victory Monument in Bangkok.
Regional Variants
| Region | How it differs |
|---|---|
| Central | The Ayutthaya and Bangkok canonical version uses beef or pork with blood-thickened broth, offal, morning glory and Chinese spice in tiny bowls. |
Allergens & Sensitivities
Key Ingredients
- pork or beef
- pig blood
- rice noodles
- dark soy sauce
- five-spice
- pork rinds
- morning glory
Where to Try It
Dedicated boat noodle restaurants on Khlong Saen Saep (Bangkok) or around Victory Monument's noodle alley.
Tips
- Bowls are tiny and cheap — order 4–6 at a time and try different broth variations.
- Pork rind croutons add essential texture — don't skip them.