With lively fresh herb flavours, this shimmering bowl of beef and vegetables in broth is inspired by the fiery noodle soups of Vietnam. Time plan tip: You can prepare this recipe to the end of step 1 up to 1 day ahead. Continue to the end of step 2 up to 1 hour ahead. Continue from step 3, 10 minutes before serving.
- Place the coriander roots, coriander stems, garlic and chilli in a mortar and use a pestle to gently pound until a smooth paste forms. (Alternatively, place in a small food processor and process until smooth.) Transfer to a bowl. Cover with plastic wrap and place in the fridge to develop the flavours.
- Meanwhile, preheat oven to 220°C. Use unwaxed white kitchen string to tie the beef at 4cm intervals. Place in a roasting pan. Drizzle over half the oil. Season with salt and pepper. Roast in oven for 25 minutes for medium rare or until cooked to your liking. Cover with foil and set aside for 10 minutes to rest.
- Heat the remaining oil in a wok or large deep frying pan over medium-high heat. Add the coriander mixture and stir-fry for 2 minutes or until aromatic. Add the mushroom and stir-fry for 2 minutes. Add the stock and bring to a simmer. Cook for 2 minutes. Add the fish sauce, lime juice and pak choy, and simmer for 3 minutes or until the pak choy is tender.
- Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 1 minute or until tender. Drain. Divide among serving bowls. Thinly slice the beef across the grain. Pour the mushroom mixture over the noodles. Top with the beef. Sprinkle with Thai basil and coriander leaves. Serve with extra chilli, if desired.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set