A classic street-food bowl of deliciousness with a fragrant broth. The soup is simmered slowly for an hour and a half, so it’s great for cheap cuts of beef such as chuck steak that need longer cooking times. Add fresh vegies and needles at the end of the cooking time. It’s a one-pot wonder!
Thai Beef Noodle Soup
6 garlic cloves, peeled, roughly chopped
6 coriander roots, cleaned, coarsely chopped
1 tsp whole black peppercorns
1 tbsp vegetable oil
500g (1 lb) beef chuck steak (or gravy beef, stewing beef or brisket)
3 whole star anise
1 cinnamon stick
¼ cup soy sauce
1 tbsp dark soy sauce
6 cups beef stock
300g (10.6 oz) Asian beef balls (optional)
2 cups sliced Asian greens (e.g. bok choy, pak choy, Chinese young kale)
cooked noodles to serve (e.g. rice noodles or egg noodles)
1 cup bean shoots to serve
fish sauce to season to taste before serving
Thai basil leaves to serve
- Use a mortar and pestle to pound the garlic, coriander and peppercorns to a rough paste.
- Heat oil in a large saucepan over high heat. Add the garlic mixture and cook for 30 seconds until fragrant. Add the beef and cook for 2-3 minutes or until evenly coloured. Add the star anise, cinnamon stick, soy sauces and beef stock. Reduce the heat to low. Cover with a lid and simmer for 90 minutes or until beef is tender.
- Use a slotted spoon to scoop out the cinnamon stick and star anise. Then use the slotted spoon to transfer the beef pieces to a chopping board. Run a knife through the beef so that you get tender bite-sized pieces. Set aside until ready to serve.
- Add the beef balls and Asian greens to the beef broth. And simmer for 2-3 minutes to warm through. Taste the soup and adjust the seasoning if necessary with fish sauce.
- Divide noodles among serving bowls. Top with beef balls, Asian greens, braised beef and ladle over the beef broth. Top with bean shoots and Thai basil leaves. – Love beef chuck? We have even more beef chuck recipes here! – Find more of our favourite beef soup recipes here!
