Thai Beef Noodle Soup Gwaytio Nuea Nam
Experience the authentic flavors of Thailand with this comforting bowl of Thai Beef Noodle Soup, known locally as Gwaytio Nuea Nam. This hearty recipe features a deeply aromatic broth made by simmering beef bones, brisket, and a medley of spices like star anise, cinnamon, and white peppercorns for hours, creating a rich and flavorful base. Tender slices of beef and silky rice noodles are combined with refreshing bean sprouts, crispy garlic, and fresh herbs such as cilantro and green onions, delivering a perfect balance of textures and tastes. Finished with a squeeze of lime and a hint of chili flakes, this soup will transport you straight to the bustling streets of Thailand. Ideal for a slow-cooked weekend meal, this recipe brings together traditional Thai cooking techniques and bold, authentic ingredients.
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Recipe Information
Ingredients
- 1 kg beef bones
- 3 liters water
- 500 g beef brisket or chuck
- 4 pods star anise
- 1 cinnamon stick
- 6 cloves garlic
- 30 g fresh ginger
- 1 tbsp white peppercorns
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 4 tbsp fish sauce
- 20 g rock sugar
- 400 g rice noodles
- 200 g bean sprouts
- 3 stalks green onions
- 30 g fresh cilantro
- 3 tbsp crispy garlic
- 1 tsp ground white pepper
- 1 lime
- 2 tsp chili flakes
Instructions
Rinse the beef bones under cold water to remove impurities. Place them in a large stockpot with 3 liters of water and bring to a boil. Boil for 5 minutes, then drain and rinse the bones thoroughly to remove scum.
Return the cleaned bones to the stockpot with 3 liters of fresh water. Add the beef brisket, star anise, cinnamon stick, peeled garlic, sliced ginger, and white peppercorns. Bring to a boil, then reduce to a simmer.
Simmer the stock for 2-3 hours, skimming off any foam or impurities that rise to the surface. After 1.5 hours, remove the beef brisket, let it cool slightly, and slice it thinly. Set aside.
After 3 hours, add the soy sauce, dark soy sauce, fish sauce, and rock sugar to the broth. Adjust the seasoning with additional fish sauce, soy sauce, or sugar as needed. Simmer for another 30 minutes.
Cook the rice noodles according to package instructions. Drain and set aside.
Blanch the bean sprouts in boiling water for 30 seconds. Set aside.
Assemble the bowls by dividing the cooked noodles and bean sprouts among them. Top with slices of beef brisket and optionally any tender meat from the bones.
Ladle the hot broth into each bowl, completely covering the noodles and toppings.
Garnish with sliced green onions, chopped cilantro, crispy garlic, and a sprinkle of ground white pepper. Serve with lime wedges and chili flakes on the side for additional flavoring.
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 9479 mg | 412% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 34.4 g | ||
| Protein | 198.8 g | 398% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 757 mg | 58% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 2968 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
