Noodles are a favorite meal in my family. When I lived in Thailand, many times my lunch consisted of noodles instead of rice. It was a delicious treat. Today in the U.S.A., noodles are my favorite recipe that I prepare for friends when they come to visit me at home. I enjoy cooking the noodles and my friends (as well as their husbands) love the taste and often ask me to cook it again the next time they come to visit.
STEP 1 - PREPARING THE SOUP STOCK
INGREDIENTS
7 cups water
3 each beef (or pork) bones
1 each whole garlic (in brine)
2 each cinnamon sticks
2 each coriander roots & stems (crushed & chopped)
2 pieces dried star aniseed
2 pieces sliced galangal 2 pieces sugar cane (1" in length)
3 tsp. palm sugar
1 tsp. salt
1 pinch white pepper
1 tbsp. black soy sauce
1 tbsp. soy bean paste
3 tbsp. seasoning sauce
1 piece 10"x10" cheese cloth
PREPARATION
1. Pour the water and the bones into a pot and set aside.
2. Place the garlic, star aniseed, cinnamon sticks, sugar cane, galangal, crushed coriander roots and stems, and soy bean paste onto the cheese cloth and gently tie the cheese around the contents, and then place into the pot of water.
3. In a mixing bowl, mix the seasoning sauce, salt, black soy sauce, white pepper and palm sugar, and then place the mixture into the pot of water.
4. Using a high heat setting, bring the contents of the pot of water to a boil without covering the pot, and then reduce to medium-low heat setting and let simmer.
5. Continuously skim the froth while boiling.
STEP 2 - MARINATING THE BEEF (OR PORK)
INGREDIENTS
½ cup beef or pork (thinly sliced)
1 tsp. whiskey (your choice of liquor)
1 tsp. seasoning sauce 1 tsp. palm sugar
1 pinch salt
1 pinch white pepper
PREPARATION
1. In a mixing bowl, mix all of ingredients with the beef (or pork) until mixed well and marinate in the refrigerator at least 20 minutes (preferably overnight).
STEP 3 - PREPARATION FOR SERVING
INGREDIENTS
3 oz. rice noodles
4 each beef (or pork) balls
2 each green chili peppers (cut into small pieces)
1 each whole garlic (chopped)
3 cups water
½ cup bean spouts
½ cup Chinese kale ¼ cup coriander (cut into small pieces)
¼ cup scallions (cut into small pieces)
¼ cup white vinegar
1 tbsp. olive oil
3 tbsp. fish sauce
¼ tsp. ground chili
PREPARATION
1. Heat the olive oil in a saucepan, then add the chopped garlic and stir until golden brown and then set aside.
2. Soak the rice noodle in warm water for a few minutes then set aside.
3. In a small bowl, mix the white vinegar and green chili peppers and set aside.
4. Boil the water in a pot, then dip the rice noodles into the pot using a noodle strainer and parboil until it softens, then place into a serving bowl.
5. Using the noodle strainer, parboil the Chinese kale and bean sprouts in the boiling water and place in the serving bowl.
6. Using the noodle strainer, parboil the marinated beef (or pork) from above and the beef (or pork) balls in the simmering soup stock (from above) and place in the serving bowl.
7. Pour the soup stock into the serving bowl.
8. Season the soup with side dishes of the white vinegar sauce (previously set aside), fish sauce, ground chili, chopped coriander and chopped scallions.
Make 2 servings
