Teochew Kway Teow Soup
A classic Teochew street food, this soup combines silky rice noodles, springy beef balls, and crisp bean sprouts in a clear, fragrant broth flavored with fish sauce and white pepper. It's a comforting bowl of umami.
Ingredients
11 items- Dried flat rice noodles (kway teow) 300g
- Beef balls 12
- Bean sprouts 100g
- Chives 50g
- Celery 20g
- Garlic 3 cloves
- Broth 800ml
- Fish sauce 2 tbsp
- White pepper 1 tsp
- Salt to taste
- Cooking oil 1 tbsp
Nutrition
Steps （7 steps）
Place 300g dried noodles in a large bowl, cover with warm water, soak for 15 minutes until soft, then drain. Score the beef balls with a cross-cut.
Heat 1 tbsp oil in a pot over medium heat. Sauté minced garlic over low heat for 30 seconds until fragrant and light golden. Add broth and bring to a boil over high heat.
Add beef balls to the boiling broth, reduce to medium heat, and cook for 5 minutes until they float and expand (indicating they are cooked).
Season with 2 tbsp fish sauce, 1 tsp white pepper, and salt to taste. Stir and keep warm on low heat.
Bring another pot of water to a boil. Add the soaked noodles, gently stir with chopsticks, and cook over high heat for 1 minute until translucent and tender. Drain and place in serving bowls.
In the same boiling water, blanch bean sprouts and chives for 10 seconds until just wilted. Remove and put on top of the noodles.
Ladle the beef balls and hot broth over the noodles. Sprinkle with chopped celery. Serve with chili sauce if desired.
Tips
The key to this soup is a good broth, ideally made from beef or chicken bones. Fish sauce and white pepper are essential for the signature savory and aromatic flavor. Do not overcook the noodles to keep them silky. Scoring the beef balls helps them cook evenly and absorb flavor.
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