← Nouns Cooking · Thai

Ingredients

• 800 g beef brisket or shin, cut into 4 cm chunks
• 500 g Beef soup bones (optional)
• 2.5 l Water
• 1 Onion, halved
• 6 cloves Garlic, smashed
• 4 coriander roots (or stems)
• 4 cm piece Galangal, sliced (optional)
• 2 Star anise
• 1 Cinnamon stick
• 1 tsp white peppercorns, crushed
• 3 tbsp light soy sauce
• 2 tbsp Dark soy sauce
• 2 tbsp Fish sauce
• 1 tbsp Palm sugar
• 300 g rice noodles (sen lek), soaked
• 150 g Bean sprouts
• 1 handful Chinese celery, chopped
• 2 Spring onion, sliced
• 3 tbsp Crispy fried shallots (optional)
• chilli vinegar and chilli flakes, to serve

Method

1. Blanch the beef and bones in boiling water for 5 min, then drain and rinse off the scum.
2. Return them to the pot with the fresh water, onion, garlic, coriander roots, galangal, spices and pepper. Bring to a simmer and cook gently, partly covered, for 2 hours, until the beef is very tender.
3. Season with soy sauce, dark soy, fish sauce and palm sugar. Fish out the bones and whole spices.
4. Blanch each portion of noodles and bean sprouts in boiling water for 20–30 seconds and drop into bowls.
5. Top with beef, ladle over the hot broth and finish with celery, spring onion and fried shallots. Season at the table with chilli vinegar and chilli flakes.

Tips

• A pressure cooker gets the beef tender in about 45 minutes.
• Soy sauces contain wheat; use tamari for gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Marion’s Kitchen ImportFood