Thai Beef Noodles
Robust, hearty and mildly spicy thanks to the classic paste of coriander, black peppercorns and garlic, Thai beef noodles will have you slurping in delight.
Equipment
- soup pot or Dutch oven, mortar and pestle
Ingredients
- 200g beef chunks
- 2 nos rice vermicelli or kuetiau
- 3 stalks coriander roots
- 3 large garlic cloves
- 1 tsp black peppercorns
- 1-2 tbsp oil
- 1 cinnamon stick
- 2-3 star anise
- 2-3 cloves (optional)
- 1/2 tsp five spice powder
- 600ml chicken stock
- 1 tbsp bovril
- 2-3 tbsp light soy sauce
- 1/2-1 tbsp dark soy sauce
- 1-2 tbsp fish sauce
- salt and sugar to taste
Instructions
- In a mortar and pestle, pound coriander roots, garlic cloves and black peppercorns to a rough paste. This is "saam klerr".
- In a Dutch oven or soup pot, heat up 1 tbs oil. Add beef chunks and sear on all sides until they acquire some brownness.
- Add saam klerr and saute until fragrant. Some recipes ask you to add this before the beef. But I find that if I do that, there is a higher risk of burning the spices. Anyway, do what you can control best.
- Add cinnamon stick, star anise and five spice powder.
- Add chicken stock followed by light soy sauce, dark soy sauce, fish sauce and bovril. You can add just half the amount stated for starters to accommodate your tolerance for saltiness, and adjust later.
- Cover the pot with a lid and cook at a low simmer for 90 minutes or until meat is soft. Do NOT bring to a boil.
- Season with salt and sugar. Pour soup over blanched noodles and serve with vegetables - bok choy, choy sum and bean sprouts are great. Enjoy!
Notes
Thai Beef Noodles - Quick FAQ
1. What makes Thai beef noodle soup different from other Asian noodle soups?
Thai beef noodle soup is known for its rich, aromatic broth made using coriander root, garlic, and black pepper, often referred to as “saam klerr” or the Thai flavour trinity. The broth usually has a bold, savoury taste balanced with umami sauces like fish sauce and dark soy sauce.
2. What cut of beef is best for Thai beef noodle soup?
Cuts that benefit from slow simmering, such as brisket, shank, or stewing beef, work best. These cuts become tender and flavourful when cooked gently over low heat.
3. Can you make Thai beef noodle soup without beef bones or stock?
Yes, Thai beef noodle soup can be made without beef bones by using concentrated beef flavouring such as Bovril combined with umami condiments like fish sauce and soy sauce. This helps create a rich broth without long stock preparation.
4. Why should you simmer Thai beef noodle soup instead of boiling it?
Simmering keeps the beef tender and prevents the meat from becoming tough. Gentle heat allows the connective tissues in the beef to break down slowly, resulting in a softer texture.
5. What is “saam klerr” in Thai cooking?
“Saam klerr” refers to a classic Thai flavour base made from coriander root, garlic, and black pepper. It is commonly used in Thai soups and marinades to create a strong aromatic foundation.
6. Can you substitute coriander root in Thai beef noodle soup?
If coriander root is unavailable, coriander stems can be used as an alternative. While the flavour may be slightly milder, it still provides a similar herbal aroma.
7. Why is searing beef important before simmering noodle soup?
Searing beef over high heat creates browning, which adds deeper flavour to the broth. It also helps seal in the meat’s juices before the slow simmering stage.
8. What spices can enhance Thai beef noodle soup flavour?
Five-spice powder can add a subtle aromatic fragrance to Thai beef noodle soup. Other common flavour enhancers include fish sauce, soy sauce, and garlic.
9. Can Thai beef noodle soup be prepared ahead of time?
Yes, the soup base can be prepared in advance. In fact, the flavour often improves after resting because the spices and beef continue to infuse into the broth. Reheat gently before serving with freshly cooked noodles.
10. What noodles are best for Thai beef noodle soup?
Rice noodles are traditionally used because they absorb the broth well and provide a soft, slippery texture that complements the tender beef and aromatic soup.