page_title: Beef noodle soup
section_title: Variations
hierarchical_section_title: Beef noodle soup / Variations
caption_attribution_description: English: Kuaitiao nuea pueay (Thai script: ก๋วยเตี๋ยวเนื้อเปื่อย) is a noodle soup with tender braised beef. It is the Thai version of the Chinese "braised beef noodles" (Chinese script: (紅燒牛肉麵). This particular version is with sen yai noodles, also known as shahe fen in Chinese. Condiments for this dish are roasted dried chilli flakes, and a dip made with mashed green bird's eye chillies, ginger, garlic, sugar and vinegar.
context_page_description: Beef noodle soup is a noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East and Southeast Asia. The clear broth beef noodle soup was allegedly invented by the Hui people during the Tang dynasty and is commonly known as Lanzhou beef noodle soup. The Sichuan beef noodle soup or red-braised beef noodle soup was first created by Kuomintang veterans in Taiwan; this variation became commonly known as Taiwanese beef noodle soup.
  In overseas Chinese communities in North America, this food can be found in Chinese and Taiwanese restaurants. In Mainland China, a large bowl of it is often taken as a whole meal with or without any side dish. In Taiwan, beef noodle vendors may also have optional, often cold side dishes, such as braised dried tofu, seaweed or pork intestine. Beef noodles are often served with suan cai on top, green onion and sometimes other vegetables in the soup as well.
  Beef noodles are often served as fast food in mainland China, with Mr. Lee being the largest chain.
context_section_description: In Chinese, "牛肉麵" literally means "beef noodles". Mainland Chinese and Hong Kong restaurants may have a tendency to distinguish between "牛肉麵" "beef noodles" and "牛腩麵" "beef brisket noodles", with the former containing either beef shank or beef slices and the latter containing only brisket. It is sometimes served with wontons. In Taiwan, "牛肉麵" typically consists of either brisket or shank only, though many restaurants also have tendon or a more expensive option with both meat and tendon (Chinese: 半筋半肉麵; lit.: 'half tendon half meat noodle') and occasionally with tripe; 三寶麵; 'three-treasure noodle', usually denotes a bowl containing all three. If one orders "牛肉湯麵" or "beef soup noodles" in a restaurant in Taiwan, Mainland China or Hong Kong, they might be given a cheaper bowl of noodles in only beef broth but no beef. If one orders a "牛肉湯" or "beef-soup", they could be given a more expensive bowl of beef broth with chunks of beef in it but without noodles. In Tainan,  beef soup (牛肉湯) denotes a distinct and local specialty, where sliced beef is blanched in hot soup and accompanied by shredded ginger.
  There are two common variations of beef noodle which differ in the way the broth is prepared: braised beef noodle soup and clear broth beef noodle soup.
caption: A bowl of kuaitiao nuea pueay in Chiang Mai, Thailand. This is the Thai version of braised beef noodles
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