Thai Beef Noodle Soup Recipe

Prepare aromatics

Heat 1 tablespoon vegetable oil in a large heavy pot over medium heat. Add sliced ginger and smashed garlic and sauté 1–2 minutes until fragrant but not browned. Add crushed black peppercorns and briefly toast 30 seconds to release aroma.

Build broth

Add 8 cups beef stock and 2 cups water to the pot. Stir in cilantro stems, 3 tablespoons fish sauce, 1 tablespoon light soy sauce and 1 tablespoon brown sugar. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, 25–30 minutes to let flavors meld.

Finish broth

Strain the broth through a fine mesh sieve into a clean pot or bowl, pressing on solids to extract liquid. Return strained broth to the pot and keep warm over low heat. Stir in 2 tablespoons lime juice. Taste and adjust seasoning later with fish sauce, lime, sugar and pepper from the Finishing Seasoning section.

Marinate and slice beef

If not already thin-sliced, freeze the steak 20–30 minutes until slightly firm, then slice thinly across the grain into bite-sized strips about 1/8" thick. Toss the sliced beef with 1 teaspoon cornstarch and 1 teaspoon soy sauce to give a light glaze. Set aside 10 minutes.

Prepare noodles

Place 12 oz rice noodles in a large bowl and cover with hot (not boiling) water. Soak according to package instructions until pliable but still slightly firm (usually 6–8 minutes). Drain and rinse briefly with cool water to stop cooking, then toss with a little neutral oil to prevent sticking. Keep covered.

Cook beef in broth

Bring the prepared broth to a gentle simmer. Add the marinated beef strips in a single layer and poach 30–60 seconds until just cooked through (timing depends on thickness). Use a slotted spoon to remove beef to a plate and cover to keep warm. Do not overcook.

Blanch Chinese broccoli

Add Chinese broccoli to the simmering broth and blanch 30–60 seconds until bright green and tender-crisp. Remove with tongs or slotted spoon and divide among serving bowls.

Heat noodles

If noodles have cooled, briefly dip them in the hot broth for 20–30 seconds to warm through, then divide among serving bowls on top of the blanched greens.

Assemble bowls

Arrange poached beef over the noodles. Ladle the hot broth through a fine sieve into each bowl to keep broth clear, filling to cover noodles and beef. Top each bowl with bean sprouts, reserved sliced green onion whites, cilantro leaves, sliced chiles (if using) and additional green onion greens.

Season to taste & serve

Give each bowl the Finishing Seasoning: add up to 1 tablespoon fish sauce, 1 tablespoon fresh lime juice, 1 teaspoon sugar and a pinch of freshly ground black pepper per pot or to individual bowls as preferred. Serve immediately with lime wedges on the side for squeezing.