makes 4 bowls
75g/21¼2oz rice noodles
2 cloves garlic, peeled
11¼2tbsp vegetable oil
700ml/11¼4 pints/3 cups beef stock
2 or 3 coriander roots and stems
1 star anise
1¼2tsp ground pepper
2tbsp fish sauce
3tbsp light soya sauce
11¼2tsp sugar
75g/21¼2oz/1 cup beansprouts
200g/7oz beef fillet, cut into slices about 1¼2cm/1¼5in thick
a small handful/1¼4 cup fresh coriander leaves, finely chopped
1 spring onion (scallion), finely chopped |
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Soak the rice noodles for 1 hour in cold water.
Push the garlic through a garlic press
and stir-fry in the oil until golden brown, then discard the
garlic.
Put the stock in a saucepan, add the coriander roots and stems,
star anise and pepper and bring to the boil.
Add the fish sauce, soya sauce and sugar.
Place the noodles and beansprouts in a sieve, immerse them in
the boiling stock for 5 seconds, then divide them among 4 soup
bowls.
Repeat with the sliced beef, immersing it for 20 seconds.
Divide the chopped coriander
and spring onion (scallion) among the 4 bowls.
Pour the stock over the contents of the bowls and float the
garlic oil on top.
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