Ingredients for Thai Street Food ~ Beef Bones Soup
- ✅️ A. MAKING THE STOCK & COOKING THE MEAT
- 4 packs Beef neck bones 🍖
- 2 TBSP light soy sauce
- 2 TBSP fish sauce
- ✅️ B. THE AROMATICS FOR THE STOCK
- 1 brown onion 🧅
- 1 bulp garlic 🧄 crushed
- 1 bunch coriander roots – optional (See Notes #1)
- 1 generous pinch of white pepper powder (OPTIONAL)
- ✅️ C. MAKING THE SAUCE (see 📝notes #2, #3, #4, #5)
- 3 C beef stock – from A
- 1 big bulp garlic – finely chopped
- 4 bird eye chillies or thai chillies – finely chopped
- 4 TBSP fish sauce or to taste
- 1/4 C lime juice
- 3 TBSP sugar or to taste
- ✅️ D. A BUNCH CORIANDER STEMS & LEAVES OR CULANTRO – FINELY CHOPPED (See note #6)
- 📝 NOTES
- 1 . Coriander roots – wash and clean thoroughly. Remove all the small roots. The rest of the stems and leaves are used to later flavour the sauce (see pic in step #3 for reference)
- 2 . The sauce for the meat should have a balanced combination of sweet, salty, sour & spicy. Adjust the taste accordingly depending on the amount of stock you use to make this sauce
- 3 . You can use coriander and if Coriander is not available, culantro is the best substitution
- 4 . Birds eye chillies – Remove the seeds to make it less spicier. But using chillies is a must as it adds depth to the sauce. Alternatively you can also use milder chillies
- 5 . Adding sugar is optional. Some add as little as a tsp but we love the combination of spicy, sour, salty and sweet sauce. Add 1 or 2 tbsp if you like it spicier or less sweet
- 6 . Culantro or sawtooth coriander is the perfect substitution for coriander. It has a stronger & sharper taste than coriander. It’s also known as Mexican coriander
Cooking Instructions for making Thai Street Food ~ Beef Bones Soup
✅A. MAKING THE STOCK & COOKING THE MEAT
We usually use few packs of beef neck bones. Any kind of meat bones with good amount of meat is good. Traditional recipes call for pork neck bones/pork spine/spare ribs.
Bring a pot of water to a boil. Add the meat & leave it in for 3-5 minutes and the meat this time should turn opaque. Drain and briefly run the meat under running tap water.
Return the meat to the pot. Fill it up with 3 litres of water or enough to fully cover the meat. Add 2 tbsp of light soy sauce and 2 tbsp of fish sauce. Cover and bring it to a boil. Pls 📝note that pre-boil or blanching the meat in step #1 is totally optional. You can boil the meat right away and skim off any floating scums or impurities later when it simmers.
When the stock reaches it’s boiling point, skim off any floating scums. Add the above, chopped aromatic (onion, garlic & coriander roots) into the pot. Cover the pot & continue to simmer for another hour or until the meat is very tender. Use low or medium low heat to simmer. 📝Note that, if the meat is still hard, continue to cook and add maybe a cup of water if the stock has receded quite alot.
✅B. PREPARING THE AROMATICS FOR THE STOCK In the meantime, peel and chop 1 medium size of brown onion. Peel and crush the garlic. See pic below for reference. Next, wash the coriander thoroughly. Cut off the roots. We are going to add these roots into our stock. See pic below for reference. Save the rest of the parts; stems & leaves, for the sauce later. Note that Using coriander roots is optional because some supermarkets sometimes remove the roots before packing them.
✅C. MAKING THE SAUCE (see 📝notes #2, #3, #4, #5) While the meat is cooking/simmering, prepare ingredients for the sauce. First, wash and clean coriander. Then finely chop them. See pic below for reference. Press limes for the juice. Keep aside.
Next, peel the garlic cloves & clean the chillies. Chop them. See pic below. Get the rest of the ingredients like the sugar and fish sauce ready.
After an hour or more, (depending on how long it takes to get a fork tender meat), take some of the stock from the meat into a smaller pot. We usually take around 2 1/2 to 3 cups of stock. Bring this stock to a boil. Turn the heat off immediately.
Add ingredients listed to make the sauce (listed in ✅C. MAKING THE SAUCE) – chopped garlic, chopped chillies, fish sauce, lime juice & sugar. Stir until sugar is fully dissolved. Taste and adjust if you need extra fish sauce or sugar. Next, add half of the chopped coriander into the sauce. We use the rest of the chopped coriander later.
Next, arrange meat bones in a deep plate that can hold some sauce. Ladle the sauce over the meat and top with some chopped coriander. Serve with hot rice.
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