24min 4 ppl
Guay Tiew Reua
46 minutes
4 people
Medium31–60 min or 7–12 steps
46 min · 8 steps
Medium: 31–60 min or 7–12 steps
410 kcalper person
Protein 27g
Carbs 48g
Fats 11g
About this dish
Thailand's rich, dark boat noodle broth, deepened with dark soy and simmered with thin-sliced beef, morning glory and crunchy beansprouts, finished with preserved radish and a squeeze of lime. This is the widely-made version without the traditional pork blood cube, and the broth is just as deep and savoury without it.
Allergy Info
Gluten, Soya, Celery, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovesminced4
- Morning glorycut into 5cm lengths150 g
- Beansprouts100 g
- Fresh Corianderroughly chopped10 g
- Limescut into wedges1
Meat & Poultry
- Beef chuckthinly sliced across the grain200 g
Tins & Jars
- Chicken stock1500 ml
- Preserved radishchopped20 g
Dried Goods
- Rice stick noodles250 g
- Palm sugar15 g
Oils & Condiments
- Dark soy sauce30 ml
- Fish sauce20 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Meat thermometer
- Ladle
Method
1
Soak the rice stick noodles in warm water for 15 minutes until pliable, then drain.
Approx. 8 minutes
2
Thinly slice the beef chuck across the grain.
Approx. 8 minutes
3
Mince the garlic.
Approx. 4 minutes
4
Bring the chicken stock to the boil, add the garlic, dark soy sauce, fish sauce and palm sugar and simmer for 5 minutes to build the broth.
Approx. 8 minutes
5
Add the sliced beef and simmer for 4 minutes, checking with a meat thermometer that it reaches at least 63 degrees Celsius, until just cooked through.
Approx. 6 minutes
6
Add the morning glory and beansprouts and simmer for 1 minute until just wilted.
Approx. 3 minutes
7
Divide the soaked noodles between bowls and ladle over the hot broth, beef and vegetables.
Approx. 5 minutes
8
Top with the preserved radish, fresh coriander and a wedge of lime.
Approx. 4 minutes
