Kwit-Teow Nua
Thai Beef Noodles Soup
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Ingredients - Nam gaeng jud ( Thai soup stock)
10 cups of water
4 cups of beef bones
2 onions, with skin, quartered
2 coriander roots, chopped
7-8 kaffir lime leaves, shredded
1 tablespoon ginger, grated.

Method
1. Break the bones with a hammer, and roast them for 15 minutes in a hot oven.
2. Bring the water to a boil
3. add the vegetables and the bones to the pot.
4. Boil gently for an hour.
5. Boil vigorously to reduce to about half the volume you started with.
6. Allow to cool, skim off the fat, filter through a fine sieve.

Ingredients - Kwit-Teow Nua
4 cups of stock
1 cup red wine (Bull's Blood or similar)
2 cups beef (any cut), cubed.
1 cup celery, sliced
1 cup straw mushrooms - hed fang
1/2 cup shallots (or small red or purple onions), sliced
1 tablespoon Thai chile peppers, sliced
2 tablespoon fish sauce - nam pla
2 tablespoons dark sweet soy sauce - see eu dam
1 tablespoon thin soy sauce
1 cup medium rice noodles, soaked

Method
1. Soak the noodles for 15 minutes, and then chop them into 2-3" long pieces for ease of eating.
2. Heat the stock to a gentle simmer
3.add the wine, and all the other ingredients except the beef, mushrooms and noodles.
4. When the stock is again boiling
5. add the beef and simmer until the beef is tender.
6. Add the mushrooms and noodles
7. cook for a further 1-2 minutes.

Garnish with a few coriander leaves and serve with nam jim rod-det.