Lao Lemongrass Beef Noodle Soup (Khao Piak Sen Neua)
A fragrant and hearty noodle soup featuring tender beef, a flavorful broth infused with lemongrass and herbs, and chewy rice noodles. This dish is a comforting staple in Lao cuisine, often enjoyed for breakfast or a light dinner.
🧂 Ingredients
- 1.5 lb Beef chuck(cut into 1-inch cubes)
- 1 lb Beef bones(for broth)
- 4 stalks Lemongrass stalks(bruised and cut into 2-inch pieces)
- 2 inch piece Galangal(sliced)
- 6 cloves Shallots(peeled and halved)
- 8 cloves Garlic cloves(peeled)
- 6 leaves Makrut lime leaves
- 4 tbsp Fish sauce
- 2 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
- 10 cups Water
- 12 oz Rice noodles(fresh or dried khao piak sen)
- 0.5 cup Fresh dill(chopped, for garnish)
- 0.5 cup Fresh cilantro(chopped, for garnish)
- 0.25 cup Green onions(sliced, for garnish)
- 2 tbsp Fried garlic(for garnish)
- 1 tsp Chili flakes(optional, for garnish)
👨🍳 Instructions
- 1
In a large pot or Dutch oven, combine beef chuck, beef bones, lemongrass, galangal, shallots, garlic, and makrut lime leaves. Add water, fish sauce, salt, and black pepper.
💡 Tip: Ensure beef bones are well-rinsed. - 2
Bring the pot to a boil over high heat, then reduce heat to low, cover, and simmer for at least 1 hour and 15 minutes, or until the beef is very tender.
💡 Tip: Skim off any impurities that rise to the surface during the first 30 minutes of simmering. - 3
Remove the beef and bones from the broth. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Shred or slice the cooked beef into bite-sized pieces.
💡 Tip: You can reserve the cooked beef to add back to the soup later, or serve it as a side. - 4
Bring the strained broth back to a simmer. Add the rice noodles and cook according to package directions until tender.
💡 Tip: If using fresh noodles, they will cook much faster than dried ones. - 5
Ladle the soup into bowls, adding some of the cooked beef to each bowl. Garnish generously with fresh dill, cilantro, green onions, fried garlic, and chili flakes if desired.
💡 Tip: Serve immediately with extra fish sauce and lime wedges on the side.
💡 Pro Tips
- ✓For a richer broth, you can roast the beef bones and aromatics before simmering.
- ✓Adjust seasoning with fish sauce and salt to your preference.
- ✓If you can't find khao piak sen noodles, thick rice noodles or even udon noodles can be used as a substitute.
🔄 Variations
- Add sliced Asian eggplant or other vegetables like bok choy during the last 15 minutes of simmering the broth.
- For a spicier soup, add fresh chilies to the broth while simmering or serve with a side of chili paste.