Skip to main content

Thai Soup Stock and Soup Noodle- Street Food at Home

Whenever I go to Thailand, this is one of my favorite dishes. Soup noodle is wonderful, full of flavor and heathy. This is an easy stock to make and remember the longer it cooks the better it will be.


As you are using pork bones, it is important to first cover them in water, bring to a boil and then cook for 10-15 minutes and then drain the water and rinse thoroughly. Then add additional water and all of the ingredients and bring back to a boil and cook for 4-6 hours on a low simmer. Note: you can also use beef bones.


Once the stock is finished, then drain off all of the cooked ingredients, and you will be left with the finished stock. Then choose your noodles, garnishes, and put into a bowl and pour the hot broth over them and finish with fish sauce, lime, chili and or Sriracha sauce.


Ingredients


16oz Pork bones, with a little meat on the bone, boiled and rinsed 
1 medium daikon (mooli), sliced
1 bunch Coriander roots
4 cloves Garlic, mashed
1 inch piece fresh Ginger, sliced
1 bunch Spring Onions, cut in half
Juice of two limes
10 White Peppercorns
3 whole Star Anise
1 Tbsp Salt
2 Tbsp Soy sauce
16 cups Water 


For garnish:

Noodles- Kaset brand cellophane noodles or fresh egg noodles/vermicelli
Sliced Beef or Shrimp/Fish Balls
Bai Pak Chi - Thai green which adds a unique flavor. You can substitute cilantro if needed.
Deep fried Garlic- Nang Fah brand
Dried Chili
Green Onion, chopped
Chilis with Vinegar-Fresh chilis sliced with Golden Mountain White Vinegar
Fish Sauce- Tra Chang brand
Sriracha- Shark brand brand
Lime wedges

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Marlow and Son’s Butterbeans, Garlic Confit and Preserved Tomatoes

I first saw this recipe in Bon Appetit and was fascinated. It used interesting ingredients combined in a unique way and I had to try it. The recipe was given in response to an email from BA writer to Marlow chef Patch Troffer, but the recipe had no measurements and timing. After making it, I adjusted a few things and added quantities and timing and was very happy with the results. I ordered my dried beans from Rancho Gordo in Napa and they were excellent.

To make it spectacular, you really do need to make the garlic confit and preserved tomatoes. They aren’t hard to make, but set aside a bit of time. Make a full recipe and then use the rest for other dishes.
Garlic Confit
3 heads of Garlic, peeled and left whole.  3/4-1 cup Olive Oil  4 springs fresh Thyme  2 Bay Leaves 2 dried Chili Peppers

Add all ingredients to a small saucepan and cook on barest simmer for 1-2 hours. (This broad cooking time is due to the fact that some garlic has more moisture than others). You’ll want the cloves to be s…

Oven Roasted Salmon

This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.

All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.



Ingredients 

2 lb filet of Fresh Salmon, skin on is best, but not essential.
Celery Salt
Dill Weed
Roasted Garlic Powder
Freshly ground Black Pepper
1 Tbsp Butter
Parchment Paper

Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper.



Melt your butter and brush it onto the salmon filet. Sprinkle on your spices to taste and bake for 10-15 minutes, depending on the thickness of the salmon. Remove and allow it to rest for 3 minutes before serving. It goes well with the seafood rice pilaf I featured in an earlier post.



Note: All of these spices can be…