This classic Thai dish is hardly culinary news but it pays to be reminded how good it tastes. Deeply comforting, especially when served in a large bowl, it's very quick and simple to make.


  • For pickling juice

  • 250ml water

  • 125ml rice vinegar

  • 175g sugar

  • 50g salt

  • 1 clove

  • 5g mustard seeds

  • 5g black peppercorns

  • 5g chopped fresh ginger

  • ½ red chilli, diced

  • For the soup

  • 25g morels

  • 250ml beef stock

  • 2 tbsp olive oil

  • 25g vermicelli noodles

  • ½ onion, sliced

  • 5g root ginger, finely diced

  • ½ garlic clove

  • 100g fillet beef, cut into strips

  • ½ tbsp Thai curry paste

  • ½ tbsp soy sauce

  • 1 tsp fish sauce

  • Chopped fresh coriander


  • 1.

    First place all the ingredients for the pickling juice into a pan. Bring to the boil and simmer for 5 mins. Strain, then pour over the morels. Cover with cling film and allow infusing.

  • 2.

    Pour the stock into a pot and bring to the boil. Meanwhile heat the oil in a large frying pan or wok. Add a third of the noodles and fry until they puff up. Remove and drain.

  • 3.

    Add the shallots, ginger and garlic and stir fry for a minute. Add the beef and curry paste and cook for a further 4 mins until the beef is tender.

  • 4.

    Add this, the raw noodles, the two sauces to the stock and simmer for 2-3 mins then add the pickled morels. Serve hot and garnish with chopped coriander and the crispy noodles.

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