Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Beef stock

  2. 1 cup 237ml Red wine

  3. 2 cups 125g / 4.4oz Beef - (any cut), cubed

  4. 1 cup 110g / 3.9oz Celery, sliced

  5. 1 cup 237ml Mushrooms - (any variety)

  6. 1/2 cup 118ml Shallots - sliced

  7. 1 tablespoon 15ml Red birdseye chilies, sliced

  8. 2 tablespoons 30ml Fish sauce

  9. 2 tablespoons 30ml Dark sweet soy sauce

  10. 1 tablespoon 15ml Light soy sauce

  11. 1 cup 237ml Ribbon noodles - soaked

Instructions Jump to Ingredients ↑

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

  2. Recipe By: Muoi Khuntilanont


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