Kathiew— Cambodian Beef Noodle Soup
Kathiew is a cambodian style beef noodle soup thats hearty, savory, delicious, and perfect for a cold day . I know there are so many variations of this dish, but this is how I was taught growing up how to make it— based off my mom’s OG recipe of course . There are also similar soups that use a combo of the same ingredients, but called different names— aka pho (: . This recipe is also a taste&adjust type of recipe— so, no measurements— just season lightly at first, and add more if needed based off your taste buds. I hope you enjoy !
What you’ll need:
beef bones
oxtail bones
1-2 whole ginger
1 large onion
2 garlic bulbs
pho spice bag (see video for photo)
beef flavor paste
palm sugar
fish sauce
dried baby shrimp
beef meatballs
green onions (chopped)
mint
cilantro (chopped)
thai basil
sliced rare steak
bean sprouts
thin rice noodles/ and or thick rice noodles
chicken bouillon powder
salt
sriracha
hoisin
white/black pepper
chili oil / ground thai chili
fried garlic
Instructions:
Start off by cleaning beef and oxtail bones and placing them in a large pot of water . Turn on stove to high heat and bring pot to a boil . Turn down heat to medium then let simmer for about 15-30 minutes .
While bones are simmering, prepare aromatics and herbs— slice ginger, garlic bulb, and onions in half . Airfry aromatics at 400F for about 15 minutes or until slightly charred and set aside . (You can also char these over an open flame.) Clean and prep bean sprouts, green onions, cilantro, mint, and basil . Set aside .
Drain bones and clean with water any excess scum . Place bones in a clean large pot, along with charred aromatics, pho spice bag, and fill with clean water all the way to the top— leaving about 1in off the top .
Season soup with beef flavor paste, palm sugar, fish sauce, & dried baby shrimp . Turn on stove to high heat and let bring to a boil .
Occasionally remove excess fat that rises to the top and discard— once pot comes to a rolling boil— lower heat to medium/low and let simmer for at least 8 hours or overnight for maximum flavor release .
After an overnight low simmer, remove excess fat if needed and then you can either strain for a super clean broth— or you can just discard the large aromatics and spice bag . (I like to keep the bones in there for the meat to fall off and float around the broth.)
Next, bring the heat back up to high and add more water if needed and taste/adjust . I like to add chicken bullion and salt here— but add fish sauce, sugar, or whatever your tastebuds feel needs more of .
About an hour before enjoying, add in meatballs and the tops of green onion stems .
To enjoy— prepare rice noodles based off package instructions . Drain and place into a soup bowl . If using rare steak, spread over drained rice noodles and ladle on hot soup and meatballs— and then taste broth . Garnish with fresh herbs, bean sprouts, and sauces to your taste . FRIED GARLIC AND CHILI OIL IS A MUST !!!
