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Thong Smith Beef Noodle

Thong Smith Beef Noodles Recipe

by Jerome Lam

·

February 09, 2025

Bringing the Thai Boat Noodle Battle to Our Kitchen

Inspired by my recent trip to Bangkok, today’s challenge was to recreate Thong Smith’s beef noodles—one of Thailand’s most renowned boat noodles.

After plenty of testing, here’s our take on it, packed with deep, aromatic flavors and that signature rich broth. Make it dry like what we did, with that side of signature rich broth to follow with every bite of the noodles.

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Thong Smith Beef Noodles Recipe

Rated 5.0 stars by 1 users

Category

Mains

Cuisine

Thai

Author:

Jerome Lam

Prep Time

15 minutes

Cook Time

60 minutes

Inspired by Bangkok’s famous Thong Smith Beef Noodles, this recipe brings bold Thai flavors to your kitchen. A deeply savory broth infused with star anise, cinnamon, coriander, and lemongrass, paired with tender beef, rice noodles, and fragrant herbs—this is the perfect bowl of comfort food with a punch of spice.

Thong Smith Beef Noodle

Ingredients

For The Broth

Instant beef stock – the foundation of our broth
Cilantro stems – for that fresh, earthy note
Star anise – brings a warm, anise-like depth
Cinnamon stick – adds subtle sweetness and warmth
Coriander seeds – enhances aroma
Soybean paste – for umami richness
Soy sauce – classic saltiness and umami
Dark soy sauce – for deeper color and slight sweetness
Rock sugar – balances out the saltiness
Lemongrass – adds citrusy brightness
Garlic – a must for depth

For The Noodles & Toppings

Sliced beef – use tender cuts like ribeye or sirloin
Rice noodles – the base of our dish
Chili flakes – for heat
Fried garlic – that extra crunch and aroma
Fried garlic oil – to coat the noodles with flavor
Bean sprouts – for freshness and crunch
Thai basil – fragrant and slightly peppery
Thai shallots – sweet, mild onion flavor
Coriander leaves – fresh herbal brightness

Noodle Sauce Mix

Chili flakes – heat and smokiness
Fried garlic – intense garlic aroma
Fish sauce – essential for that funky umami hit
Lime – acidity to balance the richness
Rock sugar – to round out the flavors

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Directions

Prepare the Broth

In a pot, bring instant beef stock to a gentle simmer.
Add cilantro stems, star anise, cinnamon stick, coriander seeds, lemongrass, and garlic.
Stir in soybean paste, soy sauce, dark soy sauce, and rock sugar.
Let the broth simmer for at least 1-2 hours to develop deep flavors.
Strain out the aromatics, keeping only the rich, fragrant broth.

Cook the Noodles

Boil water and cook rice noodles according to package instructions.
Drain and toss with fried garlic oil to prevent sticking.

Prepare the Noodle Sauce Mix

In a small bowl, mix chili flakes, fried garlic, fish sauce, lime juice, and a bit of rock sugar.
Stir well until combined.

Assemble the Bowl

In a serving bowl, add a portion of cooked rice noodles.
Ladle over the hot, aromatic beef broth (Soup or Dry version, up to you)
Top with sliced beef, allowing it to cook slightly in the hot broth.
Garnish with bean sprouts, Thai basil, Thai shallots, coriander leaves, fried garlic, and chili flakes.
Drizzle over some noodle sauce mix for extra flavor.

Recipe Video

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A post shared by On Chefs Ground (@onchefsground)

Recipe Note

Adjust flavors with additional fish sauce, lime juice, or chili flakes to suit your taste. And just like that, you’ve got a bowl of Thong Smith-inspired beef noodles, bringing Bangkok straight to your kitchen.

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