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.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set