Kuaitiao Neua - Beef Noodle Soup - 2
1 nam kaeng jued (soup stock)
10 cup water
4 cup beef bones
2 onions with skin,, quartered
2 coriander roots chopped
4 bai makrut (kaffir lime leaves), shredded
1 tablespoon ginger grated
This soup is a popular light meal in Thailand, and often sold by "stop me and buy one" hawkers
who pedal tricycles around the streets. The traditional form is made from beef offal, and contains
cow's blood. There is nothing odd about this: cow's liver and kidneys are popular in Britain, as
are the lights (lungs) - at least they were before mad cow disease! Blood is a major component in
black pudding - a form of sausage that is also popular in Britain. However the dish can be made
quite satisfactorily from any cut of beef, and the blood can be omitted, or replaced, as in this
version, by red wine Bull's Blood is a heavy red wine from central Europe and is suitable (if only
because of the name?)
The noodles should be cut into easy to handle pieces (the Thais don't bother and eat soup with
chop sticks (not used for any other type of food), but as this is an art that takes considerable
practice, it is easier to cut up the noodles to eat the soup with a spoon.
So here is a non-vampire version of kuaitiao neua: method break the bones with a hammer, and
roast them for 15 minutes in a hot oven. Bring the water to the boil, and add the vegetables, and
the bones to the pot, Boil gently for an hour. Boil vigorously to reduce to about half the volume
you started with. Allow to cool, skim off the fat, filter through a fine sieve. Recipe By: Muoi
Khuntilanont
Yield: 1
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