Thai Beef Soup With Noodles

Ingredients for Four

• 2 medium envelopes, sliced ​​paper-thin
• 2 large onions, unpeeled and halved
• 5 lbs of beef bones with marrow
• 3 hallots, unpeeled
• freshly ground black pepper
• 2 oz fresh ginger root, unpeeled
• 8 star anise
• 1 2-inch cinnamon stick
• 1/4 cup of hot chili sauce
• 2 fresh chili peppers
• 1/2 cup of Vietnamese fish sauce (Nuoc Mam)
• 5 lbs of ox tails
• 2 lbs of short rib plate
• 1 lb of beef sirloin
• 2 lbs of flank steak
• Vietnamese fresh noodle or noodle sticks, if fresh noodle is not available
• 1 lb of fresh bean sprouts
• 2 medium parsnips, cut into 2-inch pieces
• 2 limes, cut into wedges
• 1 bunch of fresh mint
• 1 bunch of fresh Asian basil
• 2 tsp of salt
• 2 scallions, thinly sliced
• 1 tsp of shredded coriander


• Place ox tails, beef bones and short rib plates into a large stock pot

• Add water to cover and bring to a boil

• Cook for 10 minutes. Drain and rinse the pot and the bones

• Return the bones to the pot, add 6 quarts of water and bring to a boil

• Skim the surface to remove all rising foam and fat. Repeat until the stock is clear

• Turn the heat to low and simmer

• Char the clove-studded episodes, shallots and ginger directly over a gas burner or under a broiler until their fragrance is released

• Wrap the charred spice in a cheesecloth. This results your broth from their impurities. Add your wrap, star anise and cinnamon stick to the simmering broth

• Simmer the stock for 3 to 4 hour with the pot uncoovered.

• Slice the beef sirloin paper-thin, roughly 2 by 2 inches in size

• Slice the short rib meat, removed from the pot.

• In a small bowl, place sliced ​​scallions, coriander and half of the sliced ​​onions. The rest of the sliced ​​events can be put in another bowl and stir in hot chili sauce. Blend well.

• In a second large pot, add 3 quarts of water and rice noodle sticks. Bring to a boil for 20 minutes. Then, drain and rinse with cool drinkable water the noodle to prevent it from staying sticky.

• When the broth is ready, remove the bones and drain the large stock pot through a strainer or colander with a double layer of cheesecloth into a clean pot.

• Add fish sauce and bring to a boil again. Reduce the heat and keep the broth at a bare simmer

• Into 4 soup bowls place the boiled and drained noodle as needed. Top each of them with sliced ​​meat.

• Ladle the boiling broth directly over the raw sliced ​​meat, which will be cooked instantly by the boiling broth as long as the slices are paper-thin.

• Garnish with the scallion mixture, freshly ground black pepper, the chili sauce with onions as desired.

• Enjoy the soup!

Source by Ken Coleman

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