Thai cuisine · Soups & Stews

Tom Jew Nuea

Clear Isaan-style beef broth with roasted chilies, lemongrass and plenty of lime, finished with toasted rice powder.

Ingredients · for 4 servings

• 500 g beef rump
• 1.5 l strong beef broth
• 3 stalks lemongrass
• 5 slices galangal (or ginger as a substitute)
• 4 dried red chilies
• 3 tbsp jasmine rice (raw, for toasted rice powder)
• 3 limes
• 3 tbsp fish sauce
• 1 bunch scallions
• 1/2 bunch cilantro
• 1 tsp sugar

Instructions

1. Slice the beef across the grain into 3 mm thin slices and keep chilled; crush the lemongrass and cut into 5 cm pieces.
2. Toast the raw jasmine rice in a dry pan over medium heat for 8–10 min., stirring, until it smells golden brown, then pound it in a mortar into a coarse powder.
3. Roast the dried chilies in the same pan for 1–2 min. until dark and brittle, and crumble roughly.
4. Bring the beef broth to a boil with the lemongrass, galangal and half the roasted chilies, then cover and let simmer gently for 20 min. so the flavors infuse.
5. Add the meat slices one by one into the simmering broth and cook for only 2–3 min. until just no longer pink – any longer and the meat toughens.
6. Remove from the heat, season with fish sauce, sugar and the juice of 2 limes, and serve sprinkled with toasted rice powder, the remaining chilies, scallions and cilantro.