Lao Rice Noodle Soup | Foe
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Traditionally served for breakfast, but great any time of day, Foe is a celebration of individuality, creativity and having it exactly how you want it – without chemicals, junk and gunk.
Lao Rice Noodle Soup | Foe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Traditionally served for breakfast, but great any time of day, Foe is a celebration of individuality, creativity and having it exactly how you want it – without chemicals, junk and gunk.
Ingredients
  • 2 quarts beef broth
  • 1 stalk lemongrass , fresh, bruised
  • 1-2 inches ginger , fresh, cut into chunks
  • 1-2 inches galangal , fresh, cut into chunks
  • 4 keffir lime leaves
  • fish sauce , to taste
  • 3/4 lb sirloin , cut paper thin
  • 1 lb rice noodles
Servings:
Units:
Instructions
  1. add the broth to a medium pot and toss in the ginger, galangal, lemongrass and keffir lime leaves. Bruise each ingredient with a mortar and pestle to maximize the flavor. Simmer covered for 45 minutes. Add fish sauce to taste
  2. Meanwhile prepare the rice noodles according to package instructions and place in bowl of cold water until needed.
  3. Rinse and gather all the toppings.
Assemble to bowl
  1. Add a mound of cooked rice noodles. Top with raw beef.
  2. Ladle boiling broth on top of beef. The meat will immediately turn gray as it cooks in the heat.
  3. Add as many herbs and toppings as you’d like.
Recipe Notes

Topping ideas – torn or chopped to taste:

mint, cilantro, lettuce, thai basil, green onion, lime wedges, chopped tomatoes, Thai chilies, fish sauce, sprouts, etc.