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

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: egg noodles

Zucchini noodles reduce carbs, while egg noodles are budget-friendly.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lighter, and water with seasoning is cost-effective.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce is lower in sodium, while the alternative is more accessible.

Prepare a selection of beef pieces including brisket, chuck beef, and beef tendon for braising.

Bring a pot of water to a boil and add the brisket, chuck beef, and beef tendon.

Skim off any scum that rises to the surface as the beef simmers.

Add coriander root, garlic, soy sauce, fish sauce, palm sugar, and salt to the pot.

Continue to skim the broth to keep it clear as it simmers.

Turn the heat down and partially cover the pot, letting it simmer for 1 to 1.5 hours until the beef is fork tender.

Add dried spices (galangal, cinnamon sticks, cardamom pods, Chinese five spice) to a muslin bag and place it in the broth.

Continue to simmer for another hour and a half, skimming any scum that appears.

Once the beef is tender, remove it and cut it into chunks, along with the tendon.

Strain the broth to keep it clear and set aside.

Cook dried rice noodles in boiling water until tender, using a hawker basket or tongs to remove them.

Add beef balls, sliced beef, and liver to the boiling water to cook through.

Blanch bean sprouts in the boiling water briefly, then add them to the noodle bowl.

Add Chinese celery to the noodle bowl.

Pour the hot broth over the noodles and add the braised beef and tendon on top.

Season the soup with chili powder, sugar, and fish sauce to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens