Slow-Simmered Lao Beef Noodle Soup with Tamarind Broth
A rich and tangy beef noodle soup featuring slow-cooked beef in a tamarind-infused broth, garnished with fresh herbs and lime. This asian-inspired beef ready in about 150 minutes pairs cut into chunks beef brisket, beef broth, medium, quartered onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cut into chunks beef brisket
- 2 tbsp, soaked in 1 cup warm water dried tamarind pulp
- 6 cups beef broth
- 1 medium, quartered onion
- 4, crushed garlic cloves
- 1-inch piece, sliced ginger
- 8 oz, soaked according to package rice noodles
- 3 tbsp fish sauce
- 1 tbsp brown sugar
- 1/4 cup, chopped fresh cilantro
- 1/4 cup fresh mint leaves
- 4 lime wedges
- 1 tbsp vegetable oil
Instructions
- Step 1: In a large pot, heat 1 tbsp vegetable oil over medium heat. Add 1 quartered medium onion, 4 crushed garlic cloves, and 1-inch sliced ginger, sautéing for 4-5 minutes until fragrant and lightly browned.
- Step 2: Add 1.5 lbs beef brisket chunks and brown on all sides for 6-8 minutes.
- Step 3: Pour in 6 cups beef broth and the tamarind water (from soaking 2 tbsp dried tamarind pulp in 1 cup warm water), bring to a boil, then reduce to a simmer. Cover and cook for 2 hours until beef is tender.
- Step 4: Remove beef from pot, slice thinly, and return to broth. Stir in 3 tbsp fish sauce and 1 tbsp brown sugar, adjusting seasoning to balance tangy and savory notes.
- Step 5: To serve, place 8 oz soaked rice noodles in bowls, ladle hot broth and beef slices over them, and garnish with 1/4 cup chopped fresh cilantro, 1/4 cup fresh mint leaves, and a lime wedge on each bowl.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Lao Beef Noodle Soup with Tamarind Broth take to make?
Total time is about 150 minutes (20 min prep + 130 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Lao Beef Noodle Soup with Tamarind Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cut into chunks beef brisket from drying out.
Can I substitute ingredients in Slow-Simmered Lao Beef Noodle Soup with Tamarind Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Lao Beef Noodle Soup with Tamarind Broth for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Lao Beef Noodle Soup with Tamarind Broth?
Asian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
