Recipe by MattZU
This is an excellent, quick, beef noodle soup that never fails to please. It is adapted from Jennifer Brennan's Original Thai Cookbook. For the noodles, try to find packets of wet noodle sheets. These can usually be found in Asian groceries, refrigerated, in clear plastic bags. If you can't find these, you can substitute dried rice noodles, but soak them first. The fish sauce is the Thai Nam Pla sauce, or Tiparos, found in the Asian section of supermarkets, or in Asian groceries.
- 29.58 ml peanut oil
- 226.79 g round steak, fat removed, sliced into thin strips
- 5 garlic cloves, chopped
- 226.79 g ground beef
- 2 stalk celery, sliced diagonally into inch-long pieces
- 2 scallions, thinly sliced
- 1419.57 ml beef stock
- 4.92 ml ground black pepper
- 2.46 ml ground cinnamon
- 59.16 ml fish sauce
- 340.19 g wet noodle sheets, cut into strips
- 236.59 ml bean sprouts
- 29.58 ml fresh cilantro leaves, chopped
- 29.58 ml white vinegar (optional)
- 14.79 ml dried red pepper flakes (optional)
Directions See How It's Made
- Fry beef strips in the oil until browned, using a large soup pot.
- Remove the browned strips, leaving the oil and juice in the pot.
- Fry the garlic until golden, stirring to keep from burning.
- Quickly add the ground beef, celery, and scallions--cook while stirring until the beef just browns.
- Add beef stock, black pepper, cinnamon, and fish sauce.
- Bring to a boil.
- Add noodles and return to a boil.
- Remove from heat and add bean sprouts.
- Top with beef strips and cilantro (this can also be done after putting the soup into the individual bowls).
- If desired, soak the red pepper flakes in the vinegar, and allow to be added to individual bowls.