This soup is amazing.....soooo easy, yet sooo good!
My girlfriend is from Khon Kaen, Thailand and she introduced me to this soup. We have it at least nights a week and we always make enough to eat later that night or for lunch the next day. THe first time I had this soup was homemade so I have tried few other soups in the restuarants that even compare to this one. We do make ours a little differnt though: sometimes instead of using noodles we will use rice and serve it in a seperate bowl, we use beef paste from the oriental grocery store rather that beef broth/stock, we don't cook our meat or saute our vegetables seperately we put it in the boiling water, we use celery along with mushrooms and a lot of broccolli, and we put the fish sauce, vinegar, red pepper flakes, cilantro, sugar, bean sprouts, and fried garlic oil in our bowls and then add the cooked soup when ready to serve. It keeps it tasting fresh for a next day meal. One other thing we like to do that is common to where she was raised is to dip fried pork skins in our broth....... sounds weird but you have to try it!!!!!
I've made this recipe on several occasions now & keep forgetting to update my rating. This soup is so versatile & always comes out tasting tops! Tonight I used pork mince with shredded chicken & 1/3 chicken stock to 2/3 beef stock for a combination of flavours (because that's what we had in the pantry!) It was the best yet. I love the kick of the chili & vinegar at the end. It's a wonderful recipe, one of our favourite quick & easy yet so sooo tasty meals... Although unfortunately it can make eating out a little bit disappointing at times - no-one makes a noodle soup as good as I can these days lol!!! Thanks :)
Too good for words, but I will do my best to express my taste description of this simple soup. For starters, it is really simple to make, and I usually have all ingredients on hand, with the exception of the noodles, which I replaced with Ramen Noodles. It worked out great. The soup is brothy, which I love, but still has texture. The flavor is really deep with the beef broth, and the cinammon blends nicely and lends a warm flavor. The cilantro puts it over the top, and the amount is right on the money.The celery adds a subtlety that I did not expect with celery, as usually it is a strong suit, but the amounts were perfect. I went ahead and added the vinegar and pepper flakes to my soup instead of with serving and it only enhanced what was already quite tasty. My kids loved it, and I will make this again and again and again..............
Okay, this was suuuuper! We frequent a Thai place where the noodle soup is hit or miss and now we don't have to worry any more, we can have it at home!!! Love, love, loved this soup. Hubby raved all night about it. I made a couple of small changes for my taste. Used only 3 Tbsp of fish sauce and I added a teaspoon of sugar. This is a winner and we'll be making it again and again! Thanks!
Dh said this was better than the Thai restaurants he frequents. Didn't and won't change a thing. In his opinion, the red pepper flakes soaked in vinegar were the ideal topper. Loved the way the house smelled while I was preparing this. Great recipe, Matt.