Thai cuisine · Soups & Stews

Kuay Teow Nuea Toon

Rice noodle soup with beef braised for hours in cinnamon-star anise broth, topped with bean sprouts and fried garlic.

Ingredients · for 4 servings

• 800 g beef stew meat
• 2 l water
• 6 tbsp dark soy sauce
• 2 cinnamon sticks
• 4 star anise
• 1 piece ginger (5 cm)
• 6 garlic cloves
• 2 tbsp palm sugar
• 400 g wide rice noodles
• 150 g bean sprouts
• 1 bunch celery (with leaves)
• 3 tbsp oil

Instructions

1. Cut the beef stew meat into large cubes, blanch in boiling water for 2 min. and rinse with cold water – this keeps the broth clear later on.
2. Put the meat on to cook with the water, dark soy sauce, cinnamon sticks, star anise, ginger slices and 3 crushed garlic cloves and braise gently, covered, for 2 hrs. until it is almost falling apart.
3. Pour the broth through a sieve, season to taste with palm sugar and return the meat – it should be dark, lightly sweet and strongly seasoned.
4. Finely chop the remaining garlic and deep-fry in the oil over medium heat until golden brown; as soon as it turns light brown, lift it out of the fat immediately, it keeps browning.
5. Cook the rice noodles in boiling water for 2–3 min., rinse with cold water and divide among four bowls.
6. Add the bean sprouts on top, pour over the hot broth with the meat and serve sprinkled with finely sliced celery including leaves and the fried garlic.