Kuay Tiaw Nua Puai

Kuay Tiaw Nua Puai (Tender Beef Noodle Soup)
1. Combine the Stock ingredients in a large stockpot and bring to the boil over medium heat. Reduce the heat to low, cover and cook the meat until tender, about 1 1/2 hours

2. Meanwhile, in a large saucepan, heat 1 1/4 litres (5 cups) water over medium heat. When the water boils, add the noodles, stir and cook 1 minutes for fresh, 3 to 4 minutes for dried, or until tender. Drain.

3. To serve, put a portion of noodles and beansprouts into individual soup bowls. Add 250 ml (1 cup) stock and some meat to each bowl. Add 1 teaspoon garlic oil, a sprinkle of coriander and spring onions and garnish with chilli-vinegar, as desired.

Kuay Tiaw Nua Puai (Tender Beef Noodle Soup)

Stock
- 450g (1 lb) oxtail or short ribs
- 450g (1 lb) stewing beef
- 3 litres (12 cups) cold water
- 1 onions, left unpeeled and cleaned
- 1 tablespoon dark soy sauce
- 1 1/2 tablespoons fish sauce
- 2 teaspoons salt
- 2 tablespoons soy sauce
- 4 cloves garlic, whole
- 5 cloves garlic, crushed
- 5 cm (2 in) stick cinnamon
- 1 star anise
- 3 coriander (cilantro) roots, crushed
- 1/2 celery root
- 1/2 teaspoon black peppercorns, crushed
- 1 teaspoon sugar
- 2 1/2 cm (1 in) galangal, crushed

- 1 1/4 litres (5 cups) water
- 450g (1 lb) fresh rice noodles or 225g ( 1/2 lb ) dried, soaked in cold water for 20 minutes
- 225g ( 1/2 lb ) fresh beansprouts, blanched for 2 minutes
- 2 sprigs fresh coriander (cliantro), roughly chopped
- 2 spring onions (scallions), finely sliced
- 1 1/2 tablespoons garlic oil
- 2 tablespoons chilli-vinegar