This recipe is by chef Lek Trirattanavatin from Ponsonby's Saan: "Khao soi means hand-cut rice noodle in Thai, because original flat egg noodles contain rice flour. It is a true traditional northern region (Lanna) dish, which was influenced by the Chin Haws (Chinese Muslim people who migrated to Thailand via Burma). The dish is a blend of Chinese, Middle Eastern and Southeast Asian. It is very rare to find khao soi in any other part of Thailand, but it's commonly found in the North, especially in Chiang Mai. My mother is originally from the Phichit Province, Northern Region, and she passed on the family's khao soi recipe to me. It is a very unique one. Phichit Province produces the best quality rice and therefore they have the best khao soi flat egg noodles. Traditionally, khao soi can be made with beef or chicken, but some people do use pork or sai ua sausage for this dish."
Read more on chef Lek and saan in our feature: From my home to yours.
Ingredients
| 500 g | Beef neck, including bones (Main) |
| 1 Tbsp | Salt |
| 2 | Cinnamon sticks |
| 1 pinch | Black peppercorns |
| 2 stalks | Lemongrass, see Glossary |
| 40 g | Curry paste, see recipe below for the khao soi paste |
| 1 can | Coconut milk |
| 150 ml | Beef stock, from the beef necks |
| 4 Tbsp | Fish sauce |
| 1 pinch | Salt |
| 2 tsp | Palm sugar, see pantry notes below |
| 320 g | Egg noodles, fresh, flat (Main) |
| 30 g | Spring onions, chopped |
| 20 g | Fresh coriander, chopped |
| 40 g | Shallots, chopped |
| 20 g | Limes, cut into quarters |
| 30 g | Pickled mustard greens, see pantry notes below |
| 25 g | Bean sprouts |
| 1 dash | Chilli oil |
Khao soi curry paste
| 5 g | Bird's eye chillies |
| 30 g | Dried red chillies, soaked |
| 10 g | Garlic |
| 10 g | Lemongrass |
| 5 g | Ground turmeric |
Directions
- Cut beef neck into pieces, then put in a pot, with the salt, cinnamon and peppercorns. Cover with cold water. Boil for one hour or until soft.
- Add bashed lemongrass and turn the heat off. Drain to separate the stock adding the lemongrass back to the broth.
- Separate the bones from the meat.
- Put khao soi curry paste into a saucepan and cook on high heat until it becomes oily. Add coconut milk and beef stock, bring to the boil and season with fish sauce, salt and palm sugar.
- Blanch flat egg noodles in boiling water, then drain and place in serving bowls. Put beef on the top and pour over the khao soi broth.
- Garnish with spring onion, coriander and some deep-fried flat egg noodles (optional). Serve bowls of shallot, limes, pickled mustard greens, bean sprouts and chilli oil separately for people to add themselves.
Pantry notes
- Find soft palm sugar at Asian grocers, or substitute with hard palm sugar.
- Find pickled mustard greens (preferably the ones in a bag) at Asian supermarkets.
