Gwaytio Nam is the Thai version of Beef Noodle Soup. Where you may find carrots, potatoes, and celery in Chicken Noodle Soup, Gwaytio Nam consists of an array of Thai produce to create this unique take on a classic dish. We recommend Gwaytio Nam for it’s hearty taste, inexpensive cost at 30-50 baht per bowl, and also how easy it can be made at home.
Continuing reading below to learn how to make Gwaytio Nam on your own.
– 2 tablespoons oil
– 1/2 lb round steak, remove fat, and slice into thin strips or squares
-5 garlic cloves, chopped
-1/2 lb ground beef
-lemon grass finely chopped
– 2 scallions, thinly sliced
– 3 pints beef or vegetable stock
-1 teaspoon black pepper
-1/2 teaspoon ground cinnamon
– 4 table spoons fish sauce
-12 ounces wet noodle sheets, cut into strips OR thin dried noodles
– 1 cup bean sprouts
-2 tablespoons green onion, chopped
-2 tablespoons fresh cilantro leaves, chopped
– 2 tablespoons white vinegar (optional)
-1 tablespoons dried red pepper flakes (optional)
*Gwaytio Nam is yet again another Thai dish where ingredients and directions vary depending on how you wish to cook the meal and what your preferences are. Below is an easy method for cooking Gwaytio Nam, though you may come to find many other other variations online.
Fry beef strips in the oil until browned, using a large soup pot.
Remove the browned strips, leaving the oil and juice in the pot.
Fry the garlic until golden, stirring to keep from burning.
Quickly add the ground beef, lemon grass, and scallions–cook while stirring until the beef just browns.
Add beef stock, black pepper, cinnamon, and fish sauce.
Bring to a boil.
Add noodles and return to a boil.
Remove from heat and add bean sprouts.
Top with beef strips, green onion, and cilantro (this can also be done after putting the soup into the individual bowls).
If desired, soak the red pepper flakes in the vinegar, and allow to be added to individual bowls.