Category Archives: Soup

Thai Beef Noodle Soup

Beef noodle soup





Ingredients for broth:

10 Quarts Water

3 Large Shallots (peel the dry skin off)

6 Garlic Cloves

5 Star Anises

1 Tablespoon Salt

2 Tablespoon Sugar

1/2 Teaspoon MSG (Optional)

1/2 Teaspoon Black Peppercorn

1 Tablespoon of Dark Soy Sauce

1/2 Cup Oyster Sauce

1 Stalk of Celery (cut into 3 pieces)

1 Large Carrot (cut into 3 pieces)

3 to 4 Beef Bone Marrow

3 lbs Beef Shin (trim off the fat and cut into large-chunk / 3″ x 3″ cube)

Broth prep: In a large stock pot, boil water; add shallots, garlic, star anise, MSG, salt, sugar, dark soy sauce, celery, carrot and bring pot to a boil.  Add beef shin, and beef bone marrow, when water comes to a boil again add oyster sauce.  Let simmer for 2 to 3 hours or longer (medium / low heat).  Add water periodically if water gets too low in the pot.  When you’re ready to serve, remove oil / fat from the top of the pot.  Add meatball and let it cook for about 15 minutes.  Turn-off stove and add 1 tablespoon of fried garlic to the pot.  Note: The broth should come close to the very top of the pot. (Your stock pot should at least fit 12 quarts.)

 Noodle prep: Soak noodle in cold water for about one hour in advance.  When ready to serve, set a pot of water to a boil.  Place noodle in strainer and dip into the boiling water for about 1 to 2 minutes.  Wait for the water to drip all out and place the noodle in a large soup bowl. (A pack of noodle serves about 3 to 4 people.)

 Vegetables to prep: Washed the vegetable thoroughly.

1 Bunch Scallion (Slice thinly)

1 Bunch Parsley (Loosely chopped)

6 Stalks of Celery (slice thinly)

2 to 3 lbs of Bean Sprout (washed and drained)

1 to 2 Lemons (cut lemons into small wedges)

1 Bunch of Thai Sweet Basil (loosely pinch the leaf off)

Fried – Garlic

1/3 cup extra Virgin Olive Oil

1/4 cup graded or minced garlic

Heat small sauce pan, add oil, and garlic.  Stir periodically and more often when the garlic starts to change color.  Turn off the stove when the garlic is lightly golden.  Remove from pot and place in a small bowl right away.  (It will burn if you leave it in the pot.)

How to serve:

In a large soup bowl, add noodle, top with beef, meatball, bean sprout, Thai sweet basil, celery, parsley, scallion and fried garlic and add broth.  We also add fish sauce, sugar, pepper and about 1/2  teaspoon lemon juice.  It should have a good blend of sweet and sour flavor.



6 quartz water

2 pieces of garlic cloves

1 chicken bouillon (Knorrs brand)

2 shallots (small red onion)

2 1/2 teaspoons salt

2 1/2 tablespoons sugar (half a tablespoon = 1 teaspoon)

1/4 teaspoon whole black peppercorn

1 fresh young chicken (2 1/2 to 3 lbs.)

2 packs of Udon noodle

2 teaspoons fried garlic

Fried Garlic

1/3 cup of extra virgin olive oil

6 large pieces of garlic glove (minced or graded)

Place extra virgin olive oil into a sauce pan, add the garlic and let cook until it turns slightly golden and remove from pan into a bowl.


1. Boil water; add to water garlic, chicken bouillon, shallots, salt, sugar, whole black peppercorn.

2. Clean chicken well with salt and rinsed.

3. When water is fully boiled, add chicken and cook chicken for about 45 minutes.

4. After 45 minutes, remove chicken and all the other ingredients from the pot, leaving only the broth.  Remove fat from the broth as well.

5. In a separate pot boil Udon noodle for 8 – 10 minutes.  Udon noodle can be place in the pot with water and bring to a boil together.  After noodle is cooked, pour noodle to a strainer and soak in cold water.  Cut noodle into 3 inches long and add noodle back to chicken broth and bring to a boil. Then turn off the stove.

6. Shred chicken to stringy bits, similar to the size of the Udon noodle.

7. Add 2 teaspoons of fried garlic to the pot.

How to serve this dish.

Place noodle soup in a large bowl and add as much chicken as you desire.  Garnish with parsley, scallion and top with a teaspoon of fried garlic.

Traditional Laos people usually add fish sauce to their bowl.  Aslo red pepper, vinegar, black pepper, it then becomes a spicy, sweet and sour soup. It is one of my favorite soup.  My mom would make this soup all the time and she would even make her own noodle.