Thai cuisine · Soups & Stews

Kuay Teow Nuea Nam Tok

Dark beef noodle soup with cinnamon and star anise in the broth, served with basil and crunchy bean sprouts.

Ingredients · for 4 servings

• 1.2 kg beef shank
• 200 g rice ribbon noodles
• 2 cinnamon sticks
• 3 star anise
• 1 piece ginger (5 cm)
• 6 garlic cloves
• 4 tbsp dark soy sauce
• 3 tbsp fish sauce
• 150 g bean sprouts
• 2 handfuls Thai basil
• 1 bunch spring onions
• 1 tsp white pepper

Instructions

1. Put the beef shank in a large pot with 2.5 l cold water, bring to the boil once, skim off all the grey foam and change the water once if needed.
2. Slice the ginger, crush the garlic and add both to the broth with the cinnamon sticks, star anise and white pepper; cover and simmer over low heat for 90 min. until the meat falls off the bone.
3. After 60 min. of cooking, lift the meat out of the broth, remove it from the bone, pull it into 3 cm pieces and set aside; the marrow stays in the broth.
4. Strain the broth through a sieve, remove the spices, and season the broth with dark soy sauce and fish sauce — it should be deep dark and lightly sweet-savory.
5. Cook the rice ribbon noodles in boiling water for 3–4 min., drain and divide among four bowls; blanch the bean sprouts in the same water for 20 sec. and add on top.
6. Place the meat on the noodles, fill up with very hot broth and serve immediately, sprinkled with Thai basil and spring onion rings.