To begin, prepare the broth by placing the beef or pork bones in a large pot with the broth. Add crushed garlic, galangal, kaffir lime leaves, star anise, and cinnamon stick. Bring to a boil, then reduce the heat and let it simmer gently for 45 minutes. This allows the flavors to meld beautifully and creates a rich base for the boat noodles.

After 45 minutes, add the soy sauce, fish sauce, dark soy sauce, sugar, fermented soybean paste, tamarind paste, and (if using) the blood to the simmering broth. Stir well to combine and let it simmer for another 15 minutes. Taste and adjust seasoning as needed, balance between salty, sweet, and tangy flavors is key for boat noodles.

While the broth simmers, bring a pot of water to boil for the noodles. Cook the rice noodles according to the package instructions until they are al dente (usually 2-3 minutes for fresh noodles). Drain and set aside. To prevent sticking, toss them lightly with a bit of oil.

In a separate pan, blanch the thinly sliced beef or pork and pork liver (if using) in boiling water for 1-2 minutes until just cooked. Blanch the meatballs for another 2-3 minutes. Remove and set aside.

Prepare individual bowls by placing a portion of the cooked rice noodles at the bottom. Add a handful of fresh bean sprouts and top with the blanched meat slices, liver, and meatballs. This layering ensures each bowl has a good balance of noodles, vegetables, and protein.

Pour the simmering broth over each bowl of noodles and toppings. The broth should be hot enough to warm the noodles and meat through while keeping the ingredients fresh and tender. Make sure to scoop some of the fragrant spices from the broth into each bowl.

Garnish each bowl generously with freshly chopped cilantro and green onions. If desired, sprinkle some fried garlic on top for an extra punch of flavour and crunch.

Serve the boat noodles with a side of seasoning: chili flakes, sugar, fish sauce, and vinegar with sliced chili. Allow each person to adjust the flavors to their liking, traditional boat noodles are customizable, with heat and tang tailored to individual preferences. Offer lime wedges for an extra touch of acidity.