Thai🥣 Soups & stews

Thai Beef Noodle Soup

Name: Thai Beef Noodle Soup
Total time: 2 h
Cuisine: Thai
Ingredients: ~800 g beef brisket; ~600 g braising beef (chuck or gravy steak); ~300 g beef tendon; ~2-3 coriander root; ~6 cloves garlic; ~3 tbsp soy sauce; ~2 tbsp fish sauce; ~2 tbsp palm sugar; ~1 tsp salt; ~1 tbsp dried galangal; ~2 cinnamon sticks; ~4-5 cardamom pods; ~3 star anise; ~1 tsp Chinese five-spice; ~200 g dried rice vermicelli noodles (sen mee); ~150 g Asian beef balls; ~200 g thinly sliced beef steak (rump steak); ~150 g thinly sliced beef liver; ~150 g bean sprouts; ~100 g Chinese celery; ~2 liters water; ~1-2 tsp chili powder; ~1 tsp sugar

⏱ 120 min

An authentic Thai beef noodle soup inspired by traditional shophouse cooking. The umami-rich broth is infused with aromatic spices and simmered with braised beef until meltingly tender. Served with rice vermicelli noodles, fresh bean sprouts, and Chinese celery. Optional offal parts like beef tendon, heart, and liver can be included for added depth of flavor.

High-protein

Adapted from a video by Marion Grasby

The Thai Street Food Beef Noodle Soup you can make at home | Marion's Kitchen

Watch on YouTube

Ingredients

beef brisket~800 gest.
braising beef (chuck or gravy steak)~600 gest.
beef tendonoptional; if unavailable or not desired, can be omitted~300 gest.
coriander rootor use coriander stems as substitute~2-3est.
garlic~6 clovesest.
soy sauce~3 tbspest.
fish sauce~2 tbspest.
palm sugar~2 tbspest.
salt

Steps

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1
Bring water to a boil and add the brisket, braising beef, and beef tendon. As it simmers and bubbles appear, skim off any scum that rises to the surface to keep the broth clear.
2
Add coriander root, garlic, soy sauce, fish sauce, palm sugar, and salt. Continue skimming foam, reduce heat to low, partially cover the pot, and simmer for 1.5 hours until the beef is fork-tender.
3
Add dried galangal, cinnamon sticks, cardamom pods, star anise, and five-spice powder (the five-spice can be placed in a muslin bag to keep the broth clear). Reduce heat, partially cover, and simmer for another 1.5 hours until the beef is very tender.
4
Once braising is complete, remove the beef and tendon, let cool slightly, and cut into small chunks. Strain the broth through a fine sieve to remove all spices and impurities.
5
Cook the dried rice vermicelli noodles in boiling water until soft. If you don't have a hawker basket, use tongs or a spider strainer to remove the noodles from the water.
6
In the same boiling water, add beef balls and sliced beef steak, cook until cooked through. Add thinly sliced liver and cook until it changes color. Finally add bean sprouts and Chinese celery, blanch briefly to soften the raw edge.
7
Place the cooked noodles in a bowl, arrange the beef balls, sliced beef, bean sprouts, and celery on top. Pour the hot strained broth over everything. Top with chunks of braised beef and tendon.
8
Serve with chili powder, sugar, and fish sauce on the side for diners to adjust seasoning to taste.

Thai Beef Noodle Soup

Ingredients

Steps

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