While most of the other first year students are taking off spring break to go gallivanting around the world (and rightly so, because it seems like “spring break” becomes a thing of the past as soon as we join our permanent labs), I am in lab this week. Because I am a dork. But this post isn’t about being in lab, it’s about Thai boat noodles. I was craving sustenance during a late night at lab so I went out in search of food. As far as noodles go, I really enjoy eat Thai boat noodle at the appropriately named “Boat Noodle House” in berkeley. So what makes it special? It’s basically a bowl of various beef entities- braised chunks, slices, balls, maybe tripe, some veggies- sprouts, greens, and noodle of choice. What makes it special is the soup, thickened with beef blood to give it a characteristic body and taste. The soup is a dark brown/red color due to the beef blood. Perfect for warming an empty belly on a windy night. Nom nom nom.