Name: Guay Tiew Neua (Beef Noodle Soup)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: ½ tablespoon chopped spring onions; a pinch of ground ginger; ground black pepper, to taste; 1 kg chicken, pork or beef bones (optional), blanched; 2 shallots, peeled and halved; 1 turnip, medium, peeled and chopped; 2 cloves garlic + 1 tablespoon chopped garlic; 2 stalks celery; 2 tablespoons lemon juice or vinegar; 500 g thin rice noodles; 2 tablespoons light soy sauce; 300 g beef fillet, cut into thin strips; 8 cups (2 litres) water; 2 tablespoons fish sauce (nam pla); 2 tablespoons cooking oil; 2 cloves garlic; ground white pepper, to taste; ½ tablespoon chopped coriander leaves; chilli powder, to taste

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

There are countless street food stalls in Bangkok that serve excellent beef noodles. One example is the Kuay Teow Lookshin Disco Restaurant (located near the Victory Monument), whose beef noodles are somewhat of a legend among the locals. Any noodle vendor worth his salt would know that the secret to a great noodle soup lies in its broth. Enriched and enlivened by a variety of herbs, spices and the choicest cuts and bones, no one broth is the same.