How to Make:
- Use a mortar and pestle to pound the garlic, coriander and peppercorns together to form a coarse paste.
- Heat oil in a large saucepan over high heat. Cook the beef for 2 minutes or until browned. Add the garlic mixture. Cook for 1 minute. Add stock, lemongrass, star anise, cinnamon and soy sauces. Reduce heat to low. Gently simmer for 1 1?2 hours, skimming the surface occasionally. Remove beef with a slotted spoon. Strain the broth and discard solids. Return beef to the broth. Set aside.
- Meanwhile, for the marinated pork, combine the pork and soy sauce in a bowl. Cover and place in the fridge.
- For the garlic oil, place oil and garlic in a saucepan over medium heat. Cook for 2-3 minutes until garlic just starts to turn golden. Pour into a heatproof bowl. Set aside.
- Cook the noodles in a large saucepan of boiling water for 2 minutes or until just tender. Drain and rinse under cold water. Use scissors to coarsely chop the noodles into more manageable lengths. Divide among serving bowls.
- Place buk choy in the serving bowls. Coarsely chop beef into small pieces. Add to bowls. Return stock to high heat until simmering. Add marinated pork and simmer for 1 minute or until just cooked. Divide pork among bowls. Top with broth, basil, coriander, chilli and bean sprouts. Serve with garlic oil and chilli powder.
Time for preparing:95 min. PT95M
- 6 garlic cloves, coarsely chopped
- 6 fresh coriander roots, cleaned, coarsely chopped
- 1 teaspoon whole black peppercorns
- 1 tablespoon vegetable oil
- 400g beef chuck steak or gravy steak, cut into 4cm pieces
- 2L (8 cups) Massel chicken style liquid stock
- 2 lemongrass stems, bruised, cut into 4cm strips
- 3 star anise
- 1 cinnamon stick
- 1 tablespoon dark soy sauce
- 60ml (1/4 cup) light soy sauce
- 150g dried rice vermicelli or egg noodles
- 200g (about 2) buk choy, finely sliced
- 1/2 cup fresh Thai basil leaves
- 1/4 cup fresh coriander, coarsely chopped
- 1 long fresh red chilli, finely chopped
- 80g bean sprouts
- Chilli powder, to taste Marinated pork
- 100g pork fillet, thinly sliced
- 1 tablespoon light soy sauce Garlic oil
- 60ml (1/4 cup) vegetable oil
- 5 garlic cloves, coarsely chopped