Stewed Beef Noodle Soup

5 Apr

Everytime we eat at Thaksin Beef Noodles, we will marvel at its flavourful soup and tender beef chunks. This dish is very much suspiciously similar to that of Vietnamese “pho” or the Cantonese beef noodles. But this Thai dish is really something that I look forward to during the cold rainy season.

And you have absolutely no idea how happy I was when I found the almost perfect recipe. Even the Master Chef approves this dish! And the father, well… let’s just say he ate this dish twice in a day 😉


  • 1 kg thin kway teow
  • 10 – 12 beef meat balls
  • 1/2 teaspoon ground white pepper
  • 500 gm fresh bean sprouts
  • 1 bunch of kangkong (water spinach)
  • 1 cup coriander leaves, chopped
  • 4 spring onions, white and green parts, chopped

Stewed Beef Soup:

  • 500 gm beef soup trimming, boiled in 3 litres of water with crushed ginger and 2 teaspoons salt
  • 500 gm beef tripe, boiled in 3 litres of water with crushed ginger and 2 teaspoons salt
  • 15 cups stock (from boiling the soup trimming & tripe; add water if insufficient)
  • 2 star anise
  • 2 stalks lemongrass, cut in two and crushed
  • 2 inch galangal, crushed
  • 5 kaffir lime leaves
  • 1 head garlic cloves, crushed
  • 20 white peppercorns, cracked
  • 1/2 cup coriander roots and stem sections, crushed
  • 5 spring onions, leave whole including roots
  • 2 tablespoons black soy sauce
  • 3 tablespoons palm or brown sugar (more to taste)
  • 3 teaspoon salt
  • 6 tablespoons fish sauce (more to taste)

Hot Chilli Sauce:

  • 10 red chilli padi
  • 2 red chilli, seeds removed
  • 6 garlic cloves
  • 1/3 cup white vinegar
  • 2 tablespoons fish sauce
  • 3 1/4 teaspoon sugar


Place all the herbs, spices and flavour ingredients in a large pot. Add the stock and bring to a boil. Reduce heat to low and simmer covered for about 1 1/2 hour. Strain the broth. Slice into soup trimming and tripe into bite-size chunks and return to strained broth. Add the beef meat balls into the pot as well.

While the soup trimming and tripe are stewing, prepare the hot sauce. In a chopper, grind the chilli padi, red chilli and garlic together. Combine with the remaining sauce ingredients and let it sit to allow the flavors to blend and mingle. Sauce should be equally sour and salty with a hint of sweetness.

Separate the noodles as much as possible into single strands. When the soup is ready, bring a large pot of water to a boil. Use a Chinese wire-mesh basket with a bamboo handle to blanch the noodles, bean sprouts and kangkong for just a few seconds – a handful at a time, enough for one serving. Lift basket to drain quickly. Place in an individual serving-size bowl and spoon a few pieces of stewed soup trimming, tripe and meat balls and broth over the noodles.

Sprinkle with green onions, dust with white pepper and top with coriander leaves. Repeat to make more bowls of noodles.

Serve immediately with the hot chilli sauce.


3 Responses to “Stewed Beef Noodle Soup”

  1. Ray Rina June 5, 2012 at 11:43 AM #

    Cady, may i know what is beef soup trimming? Thk u 🙂

    • cadymcbronzie June 6, 2012 at 7:39 AM #

      Hi Ray Rina,

      It is actually daging tetelan 🙂


  1. Vietnamese Fresh Spring Rolls « Cady McBronzie's Culinary Adventure - May 22, 2011

    […] as it’d be more filling as compared to prawns. And this was such a nice complement to the Stewed Beef Noodle Soup which I cooked during the weekend. And here’s the recipe, just for […]

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