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Thai Beef Noodles Soup, 'Kuaitiao Neua'

Thai Beef Noodles Soup, 'Kuaitiao Neua'

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. However the dish can be made quite well from any cut of beef, and the blood can be omitted, or replaced as in this version, by red wine.

The noodles should be cut into handleable pieces so that they can be eaten with a spoon.


For 4 Person(s)

Ingredients Nam kaeng jued (soup stock)

  • 10 Cups Water
  • 4 Cups Beef Bones
  • 2 Onions, with Skin, Quartered
  • 2 Coriander Roots, Chopped
  • 8 Kaffir Lime Leaves, Shredded
  • 1 Tablespoon Ginger, grated

Ingredients Kuaitiao Neua

Ingredients Nam jim rod dedt

Buy ingredients for this Recipe

Method for Thai Beef Noodles Soup, 'Kuaitiao Neua'

Method - 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 a 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.

Method - 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 1-2 minutes. Garnish with a few coriander leaves and serve with the nam jim described below.

This sauce will keep indefinitely.

Method - Nam Jim Rod Dedt (chili vinegar with garlic and vinegar)

Heat the water, fish sauce and vinegar, and dissolve the sugar. Allow to cool, and then add all the ingredients to a food processor and process to a smooth paste. If you prefer a thinner consistency you can increase the amounts of water, fish sauce and vinegar.


Overall Rating (4)

4 out of 5 stars
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People in this conversation

  • Gillen

    Rated 4 out of 5 stars

    This the Thai Beef Noodles Soup, 'Kuaitiao Neua' we had when we went out with Noel but prepaired in Veatnamies way. Thai is better

  • Anonymous

    Rated 4 out of 5 stars

    It may have changed since the late 60s when I lived in Bangkok as a teenager, but I never saw any Kuaitiao Neua vendor with red wine to use in his/her soup. And my brother and I often hit the markets/noodle carts early because we loved that classic Thai dish so much.

  • khula1

    Rated 4 out of 5 stars

    Red wine gives the stock color and acidity. This recipe is about as authentic as it gets. I love condiments and like to add nam-som, dark soy sauce, fried garlic and sugar!! Just like how Grandma used to cook for us!!

  • Anonymous

    Rated 4 out of 5 stars

    Roasting the bones will give color to the stock. No other recipe I've seen ever calls for wine. Beef or pork blood at serving will also add color and richness.


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