H2-thai Beef Stew Rice Noodle Soup Recipe

Prepare aromatics: bruise lemongrass with the back of a knife and cut into 3–4 pieces; slice galangal; lightly smash shallots, garlic and bird's eye chilies.

In a large heavy pot over medium heat, combine the beef stock and water and bring to a gentle simmer.

Add bruised lemongrass, sliced galangal, kaffir lime leaves, smashed shallots, garlic, chilies, star anise, cinnamon stick and black peppercorns to the pot. Simmer gently for 25–30 minutes to infuse flavors. Keep uncovered or partially covered to concentrate flavors.

After 25–30 minutes, strain the broth through a fine-mesh sieve into a clean pot, pressing on solids to extract liquid. Discard solids and return strained broth to the pot and keep warm over low heat.

Season the strained broth with fish sauce, light soy sauce, dark soy sauce and brown sugar. Taste and adjust: add more fish sauce for saltiness/umami, or a pinch more sugar for balance.

While broth simmers, prepare the beef. Pat beef cubes dry. Optionally toss with 1 tsp cornstarch and 1 tbsp light soy sauce to help caramelize.

Heat a wide skillet or Dutch oven over medium-high heat and add 2 tbsp vegetable oil. When oil is hot and shimmering, add beef in a single layer (work in batches if necessary) and sear without moving until a deep brown crust forms, about 2–3 minutes per side. Transfer seared beef to a plate.

In the same pan, add sliced onion and sauté 2–3 minutes until softened and lightly browned, scraping up any browned bits from the beef (these add flavor to the broth).

Return seared beef to the pot with the strained, seasoned broth. Bring broth with beef to a gentle simmer, reduce heat to low, cover partially and braise gently until beef is tender, about 1 to 1¼ hours (time depends on cube size). Skim any foam or excess oil that rises to the surface.

About 15 minutes before the beef is done, prepare the rice noodles according to package instructions (usually soaking in hot water 6–8 minutes for dried wide rice noodles, or cooking in boiling water 2–3 minutes). Drain and rinse briefly under warm water; set aside in a bowl to prevent sticking.

Trim and prepare vegetables: halved baby bok choy or sliced napa, julienned carrot, rinsed bean sprouts and sliced scallions. Keep separate bowls ready for assembly.

When beef is fork-tender, remove the pot from heat. If you prefer a slightly thicker stew-like broth, skim ½ cup of hot broth into a small bowl, whisk 1 tsp cornstarch into it until smooth, then whisk back into the pot and simmer 2–3 minutes to thicken slightly. (Optional)

Return pot to a gentle simmer to heat through vegetables: add bok choy or napa and cook 1–2 minutes until just wilted. Add carrots and bean sprouts for 30 seconds if you want them crisp-tender, or longer to soften.

Divide cooked rice noodles among 4 bowls (roughly 3 oz dry-equivalent per serving).

Ladle hot beef stew broth and tender beef cubes over the noodles, ensuring each bowl gets a mix of solids and liquid.

Top each bowl with scallions, a handful of bean sprouts, julienned carrot, Thai basil leaves and cilantro.

Garnish with crispy fried shallots if using, drizzle with 1 tsp sesame oil across the bowls, and serve with lime wedges, hoisin and Sriracha on the side so diners can adjust sweetness and heat.

If using soft-boiled eggs or fried tofu, halve eggs and place one half in each bowl (or scatter tofu cubes on top).