Thai Style Spicy Beef Slices Rice Noodle Soup Recipe

Prepare aromatics

Smash the lemongrass stalks with the side of a knife and cut into 2–3 pieces. Thinly slice the galangal and peel and halve the shallots and garlic.

In a large pot, heat 1 tablespoon neutral oil over medium heat. Add the sliced shallots and garlic and sauté 2–3 minutes until fragrant and lightly golden.

Add the smashed lemongrass, sliced galangal, and kaffir lime leaves to the pot and sauté 1 minute to release aromas.

Pour in the 8 cups beef (or chicken) stock and 2 cups water. Bring to a simmer, then reduce heat to low and gently simmer, uncovered, for 20–25 minutes to infuse flavors.

After simmering, taste and season the broth with 3 tablespoons fish sauce, 1 tablespoon light soy sauce, 1 teaspoon palm sugar, 1 teaspoon bouillon (if using), and 2 tablespoons lime juice. Adjust seasoning to balance salty, sour, and sweet notes. Keep hot on very low heat while preparing other components.

Prepare chiles: remove stems from dried chilies and rehydrate in hot water for 10 minutes, then drain. Roughly chop the fresh red chilies and shallot.

In a small skillet, warm 2 teaspoons oil over medium heat. Add the drained dried chilies, fresh red chilies, shallot, and 2 cloves garlic and sauté 1–2 minutes until softened and fragrant (do not burn).

Transfer the sautéed mixture to a mortar and pestle or small blender. Add 1/2 teaspoon shrimp paste (optional) and 1 teaspoon white vinegar or 1 teaspoon lime juice. Pound or blend to a coarse paste. Taste and adjust heat/salt. Set aside.

Slice beef very thinly across the grain. If partially frozen it’s easier to slice thinly.

In a bowl, combine 1 tablespoon light soy sauce, 1/2 tablespoon fish sauce, 1/2 teaspoon sugar, 1/4 teaspoon white pepper, and 1 teaspoon cornstarch. Add the sliced beef and toss to coat. Let marinate at room temperature for 10–15 minutes while broth simmers.

Prepare rice noodles according to package directions: usually soak in hot (not boiling) water for 5–10 minutes until pliable but slightly underdone, or briefly blanch in boiling water 20–30 seconds. Drain and divide among serving bowls.

Bring the infused broth back to a gentle simmer. Add the marinated beef slices in a single layer to the hot broth and poach very briefly (30–60 seconds) until just cooked through. Use a slotted spoon to remove beef and place on top of noodles in each bowl.

If using bok choy or gai lan, blanch the greens in the simmering broth 30–60 seconds until bright green and tender-crisp, then place with noodles and beef. Add bean sprouts to bowls raw or briefly blanch for 10–20 seconds if you prefer them slightly softened.

Ladle the hot seasoned broth over the noodles, beef, and vegetables, making sure each bowl gets plenty of broth.

Top each bowl with 1–2 teaspoons of the prepared chili paste (adjust to heat preference), a drizzle of chili oil if desired, sliced scallions, fresh cilantro, Thai basil (if using), a sprinkle of chopped roasted peanuts, and crispy fried shallots.

Serve with lime wedges and extra fish sauce or chili oil on the side for guests to adjust seasoning.