Best Thai Beef Noodle Soup Gwaytio Nuea Nam Recipes

THAI BEEF NOODLE SOUP - GWAYTIO NUEA NAM

Steps:

• Fry beef strips in the oil until browned, using a large soup pot.
• Remove the browned strips, leaving the oil and juice in the pot.
• Fry the garlic until golden, stirring to keep from burning.
• Quickly add the ground beef, celery, and scallions--cook while stirring until the beef just browns.
• Add beef stock, black pepper, cinnamon, and fish sauce.
• Bring to a boil.
• Add noodles and return to a boil.
• Remove from heat and add bean sprouts.
• Top with beef strips and cilantro (this can also be done after putting the soup into the individual bowls).
• If desired, soak the red pepper flakes in the vinegar, and allow to be added to individual bowls.

SAUCY THAI BEEF NOODLES

Steps:

• In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.

PHO BO (VIETNAMESE BEEF NOODLE SOUP)

Steps:

• Wrap ginger, anise, shallots and cinnamon in two layers of cheesecloth; tie with heavy cotton string.
• In a 10 qt pan, combine beef chuck, broth, 2 1/2 qts water, nouc mam sauce, sugar and spice bundle. Cover and bring to a boil over high heat. Uncover, reduce heat and simmer until beef is tender when pierced (1 1/2 to 1 3/4 hours).
• With a slotted spoon, transfer meat to a freezer container and freeze overnight. Cool soup and then refridgerate overnight.
• The next day, take frozen beef chuck and thinly slice across the grain into 2 to 3 inch slices.
• Skim and discard fat from broth. Add 1/8 tsp salt and 2 tbsp Nouc Mam sauce. Bring broth back to boil.
• Arrange bean sprouts, chiles, basil, cilantro, and limes on a platter.
• Once broth boils, reduce to simmer. Immerse sliced sirloin in simmering broth (use wire strainer or skimmer) and cook just until brown on the outside but still pink in the center (30 seconds to 1 min). Lift out and set aside.
• Mound hot cooked rice noodles equally in deep bowls (at least 3 cup capacity). Top equally with beef chuck, sirloin, yellow onion and green onions.
• Ladle broth over noodles to cover generously.
• Serve Pho Bo with platter of condiments, hoisin sauce and chili paste adding to taste.

HONG SHAO NIU ROU MIAN (TAIWANESE BEEF NOODLE SOUP)

Steps:

• Put beef in a pot, cover with cold water and bring to a boil. Drain beef and transfer to a clean pot with wine, peppercorns, garlic, tomatoes, star anise, onions, chiles, and ginger.
• Add water to cover ingredients by 1/2 inch. Bring to a boil. Reduce heat to medium and simmer for 1 hour. Remove from heat and let sit covered for 1 hour. Transfer beef to a cutting board. Skim fat, strain and reserve broth, Discard solids.
• Add vinegar and season with soy sauce, salt, and sugar. Pull beef from bones, cut into large chunks and add to broth.
• Bring a pot of salted water to a boil. Add bok choy and cook until just tender (2 minutes). Transfer bok choy to bowls. Boil noodles until softened then drain.
• Divide broth, beef and noodles among bowls. Garnish with greens.

THAI NOODLE SOUP

Steps:

• Put the drumsticks in the water and bring to a boil. Add the chicken base, then reduce heat and simmer for 30-40 minutes, until the meat starts to pull away from the bone. Remove the drumsticks from the stock, and set aside to cool.
• Remove the stock from the heat so that you can more easily remove the fat.
• Remove the meat from the drumsticks when they are cool enough to touch, and chop into 1/2 inch pieces.
• Check the cooking time on your noodles. I used very thin ones that had a 4 minute cooking time. The veggies need to cook for 3 minutes, so add your noodles according to the cooking time on the package.
• Bring the stock back to a boil over medium heat. Add the noodles according to their cooking time; then add the chicken, carrots, snow peas, green onions, garlic, and gingerroot. Reduce heat to low and simmer for 3 minutes.
• Add the cilantro and heat through.
• Serve with lime wedges.