AuthorHolisticJBEnjoy this classic Thai Beef Noodle Soup! Also a wonderful recipe if you have any left over Sunday Roast Beef!
You don’t even need to worry about reheating your roast beef as sliced thin enough it will heat up perfectly in your bubbling broth. Don’t have leftover roast beef? We show you how to make the beef from scratch!
Rinse the beef bones and add them to a large saucepan, or preferably, a stock pot. Cover with cold water and simmer gently for 1.5 hours, skimming off the scum from the surface as needed.
After 1.5 hours, add the halved onions, garlic cloves, cilantro stems, black pepper, cardamom pods and galangal. Simmer very gently, with water only just on the boil, for another 1 - 1.5 hours.
Use a slotted spoon or tongs to remove all the bones and aromatics from the broth.
If the quantity of broth has reduced too much and you have less liquid than you need, feel free to add more water to make up the volume. Season with fish sauce, soy sauce and sugar, then taste and adjust seasoning as needed.
Chop 1 head of garlic, remove the husk and add cloves to a small pot or saucepan.
Add just enough of a neutral flavored oil so that it covers the garlic, then fry on low heat.
You only want the oil to be just bubbling. Fry until the garlic is golden and the oil bubbling significantly slows. Be careful not to let the garlic get too brown or it will become bitter.
Strain the garlic from the oil.
Keep the garlic cloves and the oil separately in the fridge in airtight containers. They will last for several weeks. Use them on your noodle soup (or any dish that can use some extra garlic flavor!)
Choose your favorite cut of beef, ensuring it is one that is tender.
Thinly slice, and please follow this instruction...thinly as you can! Slice the steak and marinate it in a few tablespoons of soy sauce.
When you are assembling the noodle soup, heat the broth to the boil and add your slices of beef to the hot broth and then pour it over the noodles. Don't delay in serving as the beef slices literally needs only a few seconds as it will continue to cook in the hot broth! If you leave to long it will become tough!
Alternatively thin slices of left over roast beef added to the assembled dish is equally good.
Soak the rice noodles in room temperature water for 20 minutes, or until the noodles are soft. As this is happening gather the rest of the components and prepare your beef - see above.
Bring a big pot of water to a full boil, this is to blanch the noodles, and heat the broth until it’s gently bubbling. Divide the noodles into portion sizes.
Place 1 portion of noodles and beansprouts in a metal sieve and place it in the rapidly boiling water for 5 seconds. Lift from the water, drain, and place the noodles into a serving bowl. Repeat with the remaining portions.
Arrange the beef slices over the cooked noodles and ladle the hot broth over; the beef will heat up and cook a little bit more. If you want the beef well-done, simply add them to the broth and let it cook for a few seconds, and then pour the broth and the beef over the noodles.
Finish with chopped spring onions and coriander, garlic oil, fried garlic and chili oil/flakes if desired.
Ingredients
Directions
Rinse the beef bones and add them to a large saucepan, or preferably, a stock pot. Cover with cold water and simmer gently for 1.5 hours, skimming off the scum from the surface as needed.
After 1.5 hours, add the halved onions, garlic cloves, cilantro stems, black pepper, cardamom pods and galangal. Simmer very gently, with water only just on the boil, for another 1 - 1.5 hours.
Use a slotted spoon or tongs to remove all the bones and aromatics from the broth.
If the quantity of broth has reduced too much and you have less liquid than you need, feel free to add more water to make up the volume. Season with fish sauce, soy sauce and sugar, then taste and adjust seasoning as needed.
Chop 1 head of garlic, remove the husk and add cloves to a small pot or saucepan.
Add just enough of a neutral flavored oil so that it covers the garlic, then fry on low heat.
You only want the oil to be just bubbling. Fry until the garlic is golden and the oil bubbling significantly slows. Be careful not to let the garlic get too brown or it will become bitter.
Strain the garlic from the oil.
Keep the garlic cloves and the oil separately in the fridge in airtight containers. They will last for several weeks. Use them on your noodle soup (or any dish that can use some extra garlic flavor!)
Choose your favorite cut of beef, ensuring it is one that is tender.
Thinly slice, and please follow this instruction...thinly as you can! Slice the steak and marinate it in a few tablespoons of soy sauce.
When you are assembling the noodle soup, heat the broth to the boil and add your slices of beef to the hot broth and then pour it over the noodles. Don't delay in serving as the beef slices literally needs only a few seconds as it will continue to cook in the hot broth! If you leave to long it will become tough!
Alternatively thin slices of left over roast beef added to the assembled dish is equally good.
Soak the rice noodles in room temperature water for 20 minutes, or until the noodles are soft. As this is happening gather the rest of the components and prepare your beef - see above.
Bring a big pot of water to a full boil, this is to blanch the noodles, and heat the broth until it’s gently bubbling. Divide the noodles into portion sizes.
Place 1 portion of noodles and beansprouts in a metal sieve and place it in the rapidly boiling water for 5 seconds. Lift from the water, drain, and place the noodles into a serving bowl. Repeat with the remaining portions.
Arrange the beef slices over the cooked noodles and ladle the hot broth over; the beef will heat up and cook a little bit more. If you want the beef well-done, simply add them to the broth and let it cook for a few seconds, and then pour the broth and the beef over the noodles.
Finish with chopped spring onions and coriander, garlic oil, fried garlic and chili oil/flakes if desired.