Medium 1199
Boat noodle soup with beef

Recommendations

"Sapp's Boat Noodle is my favorite bowl of soup in the whole city⁠—it's sweet, salty, and rich with spices. To keep it on the lighter side, I opt out of the noodles but get the dish with everything (i.e., with meatballs, tendon, beef tripe, and beef liver). And the offal is where it's at! Like, I grew up with pho and never enjoyed the accompanying gelatinous tendon and beef tripe and barnyard-y raw bean sprouts⁠—all of which gave me viscerally, upset-"WHY?" tears. But, in this dish, those ingredients make me cry of joy. It's a wonder how they cook all the proteins and offal so tender. Additionally, the spice blend is so beautifully balanced that I don't feel the need to add any of the condiments sitting on the table."
"About as authentic as it gets outside of Thailand. Thickened with blood and full of meaty goodies, it’s basically the entire beast in a bowl. Spicy, sour and savory at a true hole in the wall."
"You pretty much can’t go wrong with anything on Sapp’s menu, but my go-to dish is the boat noodles. There are other versions around town that are great (another being Pa Ord), but the reliable deep and rich broth with bits of tripe, tendon, meatballs, and pork liver all combined with noodles is Thai food at its best. There’s an amazing balance of savory, sweet, sour, and spicy elements."

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