This soup, a rich bowl of goodness, was originally served by vendors in canoes as they paddled the canals of Bangkok, hence the name 'boat noodles'.
- 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.
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