| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Thai |
Soup |
4 |
Servings |
INGREDIENTS
| 10 |
c |
Water |
| 4 |
c |
Beef bones |
| 2 |
|
Onions, with skin quartered |
| 2 |
|
Coriander roots, chopped |
| 4 |
|
Bai makrut, Kaffir lime |
|
|
leaves shredded |
| 1 |
T |
Ginger, grated |
| 4 |
c |
Stock |
| 1 |
c |
Red wine, Bull's Blood or |
|
|
similar |
| 2 |
c |
Beef, any cut cubed |
| 1 |
c |
Celery, preferably Chinese |
|
|
celery sliced |
| 1 |
c |
Mushrooms, any variety |
| 1/2 |
c |
Shallots, sliced |
| 1 |
T |
Prik ki nu daeng, red |
|
|
Birdseye chilis sliced |
| 2 |
T |
Fish sauce |
| 2 |
T |
Dark sweet soy sauce |
| 1 |
T |
Light soy sauce |
| 1 |
c |
Ribbon noodles, soaked |
INSTRUCTIONS
Date: Sun, 19 May 1996 14:16:19 -0700 From: "Colonel I. F. K.
Philpott" <colonel@korat1.vu-korat.ac.th> 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 desease! 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 satisfactorally
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 handleable 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: nam kaeng jued (soup stock):
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 seive. kuaitiao neua: Soak the noodles
for 15 minutes, and then chop them into 2-3" long pieces for ease of
eating. Heat the stock to a gentle simmer, and add the wine, and all
the other ingredients except the beef, mushrooms and noodles. When
the stock is again boiling add the beef and simmer until the beef is
tender. Add the mushrooms and noodles, and cook for a further one-two
minutes Garnish with a few coriander leaves and serve with nam jim rod
dedt (see separate recipe). CHILE-HEADS DIGEST V2 #324 From the
Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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