“Thai guys put in two or three spoonfuls of this,” says chef Chuma Jantharaphitak, pointing to a jar of house-made green chilli, lime and garlic sauce. “Just stir it through the soup.”
The soup he’s referring to is kway teow neua toon, the signature beef noodle gravy soup at Melbourne’s Tom Toon Thai Noodle Cafe. Flat, narrow rice noodles and three kinds of beef – sliced sirloin, braised gravy beef, and boiled beef balls – bob about in a rich broth.
