Braised Beef Noodle Soup (Kuai Tiao Nuea Tun)
ก๋วยเตี๋ยวเนื้อตุ๋น Kuai Tiao Nuea TunSay it: kwai-tee-ow noo-a toon
Kuai tiao nuea tun is a beloved Bangkok street-food classic consisting of tender chunks of beef and rice noodles served in a deeply aromatic, long-simmered broth. The beef is braised with warm spices until meltingly soft, while the clear broth gains richness from marrow bones and a fragrant blend of cinnamon, star anise, and Chinese herbs. Eaten for breakfast, lunch, or late-night supper, this comforting noodle soup delivers layers of savory, sweet, and herbal flavor in every bowl.
Braised Beef Noodle Soup (Kuai Tiao Nuea Tun)
ก๋วยเตี๋ยวเนื้อตุ๋น, Kuai Tiao Nuea Tun
Pronounced kwai-tee-ow noo-a toon
- Serves
- 4
- Prep
- 30 min
- Cook
- 2 hr 30 min
- Total
- 3 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Place the beef cubes and marrow bones in a large pot. Cover with the water and bring to a boil over high heat. Skim off any foam that rises to the surface.
Add the halved onion, smashed garlic, ginger slices, cinnamon sticks, and star anise. Reduce heat to low, cover, and simmer gently for 2 to 2½ hours until the beef is very tender and the broth is fragrant.
Stir in the light soy sauce, Thai seasoning sauce, oyster sauce, rock sugar, salt, and white pepper. Continue simmering uncovered for 15–20 minutes so the flavors meld. Taste and adjust seasoning; the broth should be savory-sweet with warm spice notes.
Remove the beef with a slotted spoon and set aside. Strain the broth through a fine mesh sieve, discarding the solids. Return the clear broth and beef to the pot and keep warm.
If using dried noodles, soak them in warm water for 20 minutes until pliable. Bring a large pot of water to a rolling boil. Cook the fresh or soaked noodles for 10–30 seconds (or according to package timing) until tender but still chewy. Drain immediately.
Divide the hot noodles among four deep bowls. Top with the braised beef chunks and a handful of blanched bean sprouts.
Ladle the steaming broth generously over the noodles. Garnish with chopped Chinese celery or cilantro and sliced green onions.
Serve immediately with chili flakes and fried garlic on the side so each person can season to taste.
Regional variants
Some Bangkok vendors offer a darker, richer version using more dark soy sauce and additional Chinese five-spice. Modern home cooks sometimes add a few crushed coriander roots to the initial broth for brighter herbal aroma.
Cook's notes
- For extra depth, add a small piece of dried orange peel or a few slices of galangal during simmering.
- The longer the beef simmers, the more tender it becomes; it should fall apart easily when tested with a fork.
- Blanch the bean sprouts in the noodle cooking water for 10 seconds so they stay crisp yet warm.
Serve with
Thai chili flakes, fried garlic in oil, and fresh lime wedges; often paired with a small plate of pickled mustard greens.
Make ahead and storage
The braised beef and broth taste even better the next day. Refrigerate up to 3 days or freeze the beef and broth together for up to 2 months. Reheat gently and cook noodles fresh.
