For the broth:
- Chicken bones trimmed of fat
- 3-inch piece of ginger, unpeeled
- 1 large onion, halved and peeled
- 1/3 cup fish sauce - or to your taste
- 4 whole star anise
- 5 whole cloves
- 1 cinnamon stick
- 1 teaspoon corriander or fennel seeds
- 3 bay leaves - optional
- 2 beef stock cubes - for beefy taste if you don't use beef bones/oxtails.
For the garnish:
- 1 packet Kuay Teow from NTUC (serves 4)
- 2 bunches spring onions, sliced thin
- 1/2 cup tightly packed fresh parsley leaves, roughly chopped
- 1/2 cup mint leaves
- 1/3 cup fresh onions sliced thinly
- 1 1/2 cups bean sprouts, trimmed of roots, washed, uncooked
- 3 large thai limes, cut into wedges and seeds removed
- Red sliced fresh hot chilies (optional)
- 2 packets of frozen stir fry beef (NTUC) or fresh flank steaks ($2.39/100g from MMM (Meat marinates shop) sliced very thin depending on budget
- Fried onions for ganishing
For the 2 sauces :
- Kid's favourite: 2 tablespoon Hoisin and 2 table spoon peanut butter
- My favourite : 2 table spoon fish sauce, 1 table spoon sugar, lime juice - adjust to your taste buds
Directions
Put all the ingredients for the broth into a large stockpot and add enough water to cover the bones by 4 inches Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface.
Let the broth simmer, uncovered, skimming occasionally. After 1 hours, remove the spices, onion,bay leaves and ginger from the pot and discard. Taste the broth and add more salt or fish sauce as needed.
Meanwhile, blanche the Kuay Teow in hot water. Arrange the sliced spring onions, fresh onions, parsley, mint leaves, fresh bean sprouts, lime wedges, and chiles on a platter in separate piles.
Rice noodles can quickly become gummy, so don't let them overcook. Drain the noodles. Divide the noodles among the bowls.
For the two sauces, mix ingredients and set aside. You can thin the hoisin and peanut butter sauces with a little beef stock to get the right consistency. Placed both sauces on table.
Just before serving, return the broth to a full boil. Quick blanche the raw stir fried beef in the stock, don't overcook, long enough to reduce the bloody color. Set aside beef in separate bowl.
Arrange the slices of beef, spring onions, fresh onions, mint, parsley, spring onions, fried onions, fresh chillis, over the noodles in each bowl. (One kid doesn't like parsley, so adjust as necessary, for me, the more fresh herbs and garnish, the better) Carefully ladle the boiling broth over all; the beef should be submerged in the broth. Serve immediately, along with the platters of garnish and lime wedges.
Yummy time!
