Easy to cook beef noodle soup that never fails to please.
500 gram beef chuck steak
1 packet rice noodle
6 garlic cloves
6 coriander roots
1 teaspoon whole black peppercorns
1/2 inch galangal or ginger
1 tablespoon vegetable oil
6 cups beef stock
3 to 4 whole star anise
1 cinnamon stick
3 to 4 bay leaves
For the sauce:
1/4 cup soy sauce
1 tablespoon dark soy sauce
3 tablespoon fish sauce
2 cups sliced Pak Choy choy
1 cup beansprout (optional)
Thai basil leaves, garnish
Fresh coriander, garnish
1. Bring a medium pot of water to a boil. Add the rice noodles and cook according to package directions. Drain and set aside. .
2. We first make the paste, use a mortar and pestle to pound the garlic, coriander and peppercorns to a rough paste.
3. In a large saucepan heat oil over high heat. Add the paste garlic and let it cook until fragrant. Add the beef and let it cook until evenly coloured. Add the star anise, cinnamon stick, bay leaves, the sauce and beef stock. Reduce the heat to low. Cover with a lid and let simmer for 90 minutes or until beef is tender.
4. In a separate pot, add boiling water and cook the noddle. .
5. Scoop out the cinnamon stick, star anise and bay leaves. Transfer the beef out and thinly slice the beef. Set aside until ready to serve.
6. In a separate pot, add boiling water and blanch the Pak choy and beansprout separately.
7. Serve the rice noodle into a bowl and ladle over the beef broth and top it with pak choy and beansprout. Garnish with Thai basil leaves and coriander.
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok