Ingredients for Thai Beef Noodle Soup Gwaytio Nuea Nam
- Peanut Oil
- Round Steak
- Garlic Cloves
- 1/2 lb ground beef
- 1 stalk celery, thinly sliced
- 2 scallions, thinly sliced
- 6 cups beef stock
- Ground Black Pepper
- Ground Cinnamon
- 2 tablespoons Thai fish sauce (Nam Pla)
- Noodle Sheets
- 1 cup bean sprouts
- Fresh Cilantro Leaves
- White Vinegar
- Dried Red Pepper Flakes
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How to Make Thai Beef Noodle Soup Gwaytio Nuea Nam
- Heat vegetable oil in a large soup pot over medium-high heat. Add beef strips and fry until browned, about 5-7 minutes. Remove beef strips and set aside, reserving the oil and juices in the pot.
- Add minced garlic to the pot and fry until golden brown and fragrant, stirring frequently to prevent burning (about 1 minute).
- Add ground beef, celery, and scallions. Cook, stirring constantly, until the beef is browned (about 3-5 minutes).
- Pour in beef stock, add black pepper, cinnamon stick, and fish sauce. Bring to a boil.
- Add the wide rice noodles and return to a boil. Reduce heat and simmer for 2-3 minutes, or until noodles are tender.
- Remove from heat and stir in bean sprouts.
- (Optional) If using, soak red pepper flakes in rice vinegar for a milder heat. Serve in individual bowls, topping each with the browned beef strips and chopped cilantro.
- (Optional) Add a spoonful of the vinegar-soaked red pepper flakes to each bowl for extra spice.
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
6g
Fat
24g
Carbs
1g
